Zucchini Casserole

Zucchini Casserole
• 3 cups shredded zucchini • 1/2 cup chopped onion • 1 tablespoon vegetable oil • 1 cup uncooked oat-bran cereal • 1/2 cup shredded low-fat cheese • 1/4 cup egg substitute • 1/2 teaspoon crushed dried leaf basil or oregano • 1/8 teaspoon pepper • 1/3 cup tomato sauce • 1/2 teaspoon salt , if desired

Heat oven to oven 375 F. Spray an 8-inch-square baking dish with nonstick vegetable coating or oil lightly. Squeeze zucchini between paper towels to remove excess moisture. In a medium skillet, heat oil. Add onion; sauté until tender. Transfer to a large bowl. Add zucchini and remaining ingredients except tomato sauce; mix well. Pour into prepared baking dish. Spread tomato sauce evenly over top. Bake in a preheated oven 30 minutes or until heated through. Makes 8 servings.

Nutrients per serving

• Calories: 103 • Carbohydrates: 7.5g • Protein: 6.3g
• Sodium: 143g • Cholesterol: 7mg • Fiber: 4.5g • Fat: 5.4g