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"I constantly crave the wholesome goodness of fresh garden vegetables, so I fix this quick and delicious dish as often as possible," writes field editor Ruth Ann Stelfox of Raymond, Alberta. "It's wonderful to make on camping trips."
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: One serving (3/4 cup) equals 135 calories, 10 g fat (4 g saturated fat), 19 mg cholesterol, 198 mg sodium, 7 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat.
Originally published as Cheesy Zucchini Medley in Taste of Home February/March 2003, p46
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Reviewed on Feb. 17, 2012 by cwidomski
I have made this a half dozen times now and have tried it with a couple of zucchini and a couple of yellow squash together and added sliced mushrooms to the pan. I prefer olive oil over canola and I used a full cup of the mozzarella rather than the 1/2 c because I make this as a main dish. This is so easy to do, all in one pan and cheese melts just fine on top of the hot veggies.
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