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Ингредиенты
- 3/4 c. dry-packed sun-dry tomatoes minced
- 1 1/2 c. skim lowfat milk divided
- 1/2 c. all-purpose flour divided
- 3 Tbsp. yogurt
- 1/4 c. minced fresh parsley
- 1/2 tsp salt and pepper divided
- 6 x scallions sliced
- 3 x zucchini (about 1 lb.) minced
- 1 x clove garlic chopped
- 1 Tbsp. minced fresh rosemary or possibly 1 teaspoon dry
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. tomato paste
- 1 lrg butternut squash (about 2 lbs.) peeled and thinly sliced
- 1/2 c. grated Romano cheese
Инструкции
- In bowl, combine tomatoes, and 1 c. boiling water; let stand 15 minutes. Drain; reserve liquid. In c., stir together 1/2 c. lowfat milk and 1/4 c. flour. In sauce pot, heat remaining 1 c. lowfat milk over medium heat 5 min. Whisk in flour mix; bring to a simmer, stirring; 1 minute or possibly till thickened. Remove from heat; add in yogurt, parsley and 1/4 tsp. each salt and pepper. Whisk till smooth. In skillet, cook next four ingredients and tomatoes in oil over medium heat 5 min or possibly till tender. Add in tomato liquid and paste. Bring to a simmer. Cook 10 min or possibly till thickened. Meanwhile, preheat oven to 400 degrees F. Sprinkle squash with remaining 1/4 c. flour and 1/4 tsp. salt and pepper. In 9-inch square baking dish, layer sauce, squash, vegetable mix and cheese. Repeat, ending with squash and sauce. Cover with foil and bake 30 min. Remove foil and bake 20 min more or possibly till tender. Let stand 15 min before serving.
- Work time: 30 minutesTotal time: 2 hrs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 9 servings | |
| Calories 125 | |
| Calories from Fat 49 | 39% |
| Total Fat 5.52g | 7% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 344mg | 14% |
| Potassium 330mg | 9% |
| Total Carbs 11.94g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.19g | 3% |
| Protein 7.62g | 12% |
