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Cheese, Zucchini & Carrot Casserole

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“This vegetable casserole uses the microwave to speed up the cooking of the zucchini and carrots; then it's finished in the oven for an old-fashioned, homey look and taste.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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