Vegetarian, Diabetic, No-Fat Italian Vegetable Bake

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Vegetarian, Diabetic, No-Fat Italian Vegetable Bake

 

Olive oil spray

3 cups sliced fresh mushrooms, any variety or combination

(8 to 10 ounces)

1 small zucchini, thinly sliced

4 medium Italian plum tomatoes, sliced

2 small green onions, thinly sliced (about 1/4 cup)

3 tablespoons fat-free or low-fat Italian salad dressing

2 teaspoons chopped fresh basil or 1/2 teaspoon dried, crumbled

2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled

1/2 medium clove garlic, minced, or 1/4 teaspoon bottled minced garlic

 

Preheat oven to 350 degrees F. Spray an 8-inch spare baking dish with

olive oil spray.

Layer mushrooms, zucchini, tomatoes, and green onions in a baking

dish.

In a small bowl, combine remaining ingredients. Drizzle over vegetables.

Cover with aluminum foil and bake for 25 minutes, or until vegetables

are tender.

To serve, use a slotted spoon to remove vegetables from liquid.

Makes 4 servings.

Calories...38...Fat...0 g...Carbs...8 g...Protein...2 g

....Sodium...118 mg...Fiber...1 g.

Exchanges...1 1/4 veggie.