Thursday, May 7, 2009

Zucchini & Mushroom Casserole

1 tbl olive oil
1 lb. sliced mushrooms
2 medium zucchini, trimmed and diced
3 scallions, chopped
2 tbl flour
1 c. chicken broth
1 tbl Worcestershire sauce
1 tsp fresh thyme leaves, or 1/2 tsp dried
salt and pepper to taste
1/2 c. light sour cream
2 c. fresh breadcrumbs
1/2 c. grated Parmesan cheese

Preheat oven to 350F. Spray a baking dish with cooking spray.

In a large nonstick skillet, heat oil over medium heat. Add mushrooms, zucchini and scallions and saute until veggies are beginning to soften, about 10 min. Sprinkle flour over the veggies, cook and stir 2 min. Add broth, Worcestershire, thyme, salt & pepper and simmer, stirring constantly, for 4-5 min. or until thickened. Remove from heat and stir in sour cream. Pour into prepared baking dish. Sprinkle with bread crumbs and Parmesan. Bake 30 min. or until bubbly and golden brown.

6-8 servings

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