Cheese, Zucchini & Carrot Casserole

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 large onion, finely chopped
• 1 stalk celery, finely chopped
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 2 cups diced zucchini
• 1 large carrot, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/8 teaspoon salt (optional)
• 1/4 teaspoon dry mustard
• 2 -3 drops hot pepper sauce
• 4 cups whole wheat bread, cubes
• 1 cup finely shredded fat-free cheddar cheese (4 ozs.)
• 1 cup finely shredded low-fat cheddar cheese (4 ozs.)

Recipe

• 1 in a 2 1/2-quart oven-safe, microwave-safe casserole, stir together the onions, celery, oil and garlic.
• 2 cover and microwave on high power for a total of 6 minutes; stop and stir after 3 minutes.
• 3 stir in the zucchini, carrots, thyme, basil, salt (if using), mustard and hot-pepper sauce.
• 4 cover and microwave for a total of 7 minutes, or until the vegetables are crisp-tender; stop and stir after 3 minutes.
• 5 stir in the bread cubes, fat-free cheese and 3/4 cup of the reduced-fat cheese.
• 6 bake at 400 degrees for 15 minutes, or until the cheese is melted.
• 7 sprinkle with the remaining 1/4 cup reduced-fat cheese.
• 8 bake for 2 to 3 minutes, or until the cheese on top is melted.