Cheesy Zucchini Medley
Source of Recipe
Taste of Home Magazine � RA Stelfox; Alberta
WW Points
Exchanges
Serves: 8
4 medium zucchini, cut into 1/4-in. slices
1 large sweet onion, thinly sliced and separated into rings
1 medium sweet yellow pepper, julienned
1 medium green pepper, julienned
2 garlic cloves, minced
2 T. canola�or�vegetable oil
1/4 tsp. salt, OPTIONAL
1/4 tsp. pepper
1 c. (4 oz.) shredded cheddar cheese
1/2 c. shredded mozzarella cheese
In a large skillet, saut� the first 5 ingredients in oil until crisp-tender. Sprinkle with salt (if desired) and pepper, mix well. Sprinkle with cheeses. Remove from heat. Let stand for 2-3 minutes or until cheese begins to melt
One 3/4-cup serving (calculated w/o optional SALT) equals: 135 calories�10 gm fat (4 gm saturated)�19 mg cholesterol�124 mg sodium�7 gm carbohydrate�2 gm fiber�7 gm protein ++++ Exchanges: 1 vegetable�1 lean meat�1 fat ++++ WWP: 3.8
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