Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 209.9
- Total Fat: 9.4 g
- Cholesterol: 16.4 mg
- Sodium: 248.4 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 3.3 g
- Protein: 19.5 g
View full nutritional breakdown of Zucchini Mushroom Bake calories by ingredient
Zucchini Mushroom Bake
Submitted by: 60SIXTYIntroduction
ww194Economy lunch ww194
Economy lunch
Number of Servings: 2
Ingredients
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PAM spray
2 tsp Olive or Canola Oil
1/4 cup chopped onion
1 garlic clove, minced
1 cup zucchini
1 cup sliced fresh mushrooms
1 red bell pepper diced
1/4 tsp dry basil leaves
1/4 tsp Mrs Dash
4 egg whites
2 ounces of shredded white cheese [Mozarella]
Directions
Preheat oven to 400 degree F.
Preheat 12-inch non-stick skillet to moderate high, sprayed with PAM.
Add onion & oil to skillet and saute' until translucent. Add zucchini, mushrooms, red bell pepper, garlic & seasoning. Saute' until veggies are crisp tender.; about 5 minutes. Remove from heat.
Grease/Spray an 8X8 Pyrex dish.
Beat the egg whites lightly. Add 1 ounce of cheese. Stir to combine. Add the slightly cooled veggies and stir to combine. Transfer the mixture to the 8x8 Pyrex dish.
sprinkle the remaining cheese on top.
Bake 25 to 30" until puffy and browned. Insert a knife in the center and it should come out clean.
Number of Servings: 2
Recipe submitted by SparkPeople user 60SIXTY.
Preheat 12-inch non-stick skillet to moderate high, sprayed with PAM.
Add onion & oil to skillet and saute' until translucent. Add zucchini, mushrooms, red bell pepper, garlic & seasoning. Saute' until veggies are crisp tender.; about 5 minutes. Remove from heat.
Grease/Spray an 8X8 Pyrex dish.
Beat the egg whites lightly. Add 1 ounce of cheese. Stir to combine. Add the slightly cooled veggies and stir to combine. Transfer the mixture to the 8x8 Pyrex dish.
sprinkle the remaining cheese on top.
Bake 25 to 30" until puffy and browned. Insert a knife in the center and it should come out clean.
Number of Servings: 2
Recipe submitted by SparkPeople user 60SIXTY.
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