Real Recipes From Real Home Cooks ®

kraft's parmesan zucchini

Recipe by
Krystal McDow
San Jose, CA

I got this from Kraft Food and Family Cookbook. Nutritional Info: Calories:120, Fat:5g, Sat Fat:2.5g, Chol:15mg, Sodium:350mg, Carb:10g, Fiber:3g, Sugar:5g, Protein:9g, Vit A: 30%, Vit C:45%, Calcium:35%, Iron:4%

yield 6 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For kraft's parmesan zucchini

  • 4
    zucchini (about 1 lb) thinly sliced
  • 1/2 lb
    fresh mushrooms, thinly sliced
  • 1 c
    spaghetti sauce
  • 1 c
    shredded low-moisture part-skim mozzarella cheese
  • 1/4 c
    grated parmesan cheese

How To Make kraft's parmesan zucchini

  • 1
    Heat oven to 400 degrees F.
  • 2
    Combine vegetables and sauce.
  • 3
    Transfer to 13x9-inch baking dish sprayed with cooking spray.
  • 4
    Bake 25 minutes; sprinkle with cheeses. Bake 5 minutes or until mozzarella is melted.

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