Low Fat Zucchini Casserole Recipe

• 1 c. (250 mL) skim lowfat milk
• 1/4 c. (50 mL) all-purpose flour
• 1/2 tsp (2 mL) salt
• 1 c. (250 mL) low-fat cottage cheese, smoothed in blender
• 2 c. (500 mL) fresh sliced mushrooms
• 4 c. (1 L) zucchini, unpeeled and cut in bite-sized pcs
• 1 c. (250 mL) grated carrot, packed (optional)
• 1/3 c. (75 mL) sliced green or possibly white onion
• 2 clv garlic, chopped
• 1/2 c. (125 mL) minced red or possibly green pepper
• 1/4 tsp (1 mL) thyme salt and pepper to taste
• 2 Tbsp. (25 mL) margarine or possibly butter
• 1/2 c. (125 mL) dry bread crumbs
• 1/2 c. to 3/4 c. (125 to 175 mL) grated low fat sharp Cheddar cheese

Directions