Ingredients
- 2 zucchini in (cut)
- 1 pepper (red)
- 20 ounce broccoli defrosted flowerets
- 1 cup milk skim
- 1 cup ricotta skim milk cheese
- 1 cup onion (chopped)
- 1/4 cup pecans (chopped)
- 1/4 cup bread crumbs italian (dried)
- 2 tablespoon flour wheat (whole)
- 2 tablespoon parmesan cheese (grated)
- 1 teaspoon ve seasoning salt free
- 1/4 teaspoon mustard dry
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper (white)
- 3 slices carrots thinly (sliced)
In small saucepan, blend milk with flour until smooth. Add mustard, garlic pwoder, pepper and vegetable seasoning. Place over medium heat and stir until mixture coats spoon. Add Ricotta cheese to sauce and whisk until smooth. Combine broccoli, peppers, zucchini, onion and carrots. Place half the vegetables in 1 1/2 quart casserole dish, and top with half the sauce. Repeat.. Mix bread brumbs, Parmesan cheese and pecans together. Sprinkle over casserole. Bake in preheated 375F oven for 25 minuets. Calories: 77 Protein 6g/Fat 2g/Carbohydrate 10g/Fiber 2.9 g/Sodium 113 mg/Calcium 76mg/Vitamin A 603RE/Vitamin C35mg/Iron .8mg
