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It's that time of year again–everybody who has a little space is growing a few zucchini and tomato plants, right? Or you might be like I usually am, and hope that your friends and neighbors will share their bounty with you. Anyway, if you like those two vegetables, this is a wonderful no-fail recipe (in my humble opinion : ) ) I was a little surprised at how the baking dish was filled to the brim, but decided to trust my own recipe, and sure enough, it did not boil over. I just love the flavor combo in this recipe, and I love that you can have a great big serving for 200 calories, and I love that you still get a little treat of cheese and pasta every few bites!

(Zucchini Marinara Bake, pictured before baking)

A serving of this with a side of chicken or fish makes a fantastic dinner.

Recipe Ingredients:

1 1/2 to 2 pounds zucchini, cut in strips or diced

2 oz pasta of choice, cooked according to package directions

2 1/2 ox. mozzarella cheese, shredded or cut in small slices

2 tomatoes, diced

About 6 oz. ‘baby bello’ mushrooms, sliced

1 1/2 cups low-fat marinara sauce (60 calories per 1/2 cup, Trader Joe's is my favorite)

2 tsp olive oil

Spray 8X8 pan with Pam or other vegetable spray.  Layer all ingredients twice, and put extra squash, mushrooms tomatoes and sauce on top.  Bake at 400 degrees for 30 minutes.  

4 servings, 210 calories each.  

For more tasty, healthy, and low calorie recipes,

Debby's recipe site.