by amrecipes
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amrecipes's Notes:
Expand5 medium Zucchini, thinly sliced Ask a question about this ingredient
1/2 cup grated Parmigiano Reggiano cheese Ask a question about this ingredient
1/2 cup grated Asiago cheese Ask a question about this ingredient
2 small onions, thinly sliced Ask a question about this ingredient
3 garlic cloves, crushed and minced Ask a question about this ingredient
1/2 sprig fresh rosemary Ask a question about this ingredient
1 teaspoon fresh ground pepper Ask a question about this ingredient
1 1/2 cup fat free, organic sour cream Ask a question about this ingredient
1 1/2 cup organic skim milk Ask a question about this ingredient
2 cups sliced baby bella or white mushrooms Ask a question about this ingredient
1/2 red bell pepper, cored and chopped Ask a question about this ingredient
8 ounces block fresh organic mozzarella cheese, thinly sliced Ask a question about this ingredient
Preheat oven to 350°F. Spray a 2-quart casserole dish with olive oil cooking spray.
Ask a question about this stepIn a small saucepan on medium heat, simmer Parmesan and Asiago cheese, onions, garlic, rosemary, pepper, milk and sour cream for approx. 7 to 8 minutes. Stirring occasionally, until onions are almost translucent.
Ask a question about this stepIn casserole dish, layer half zucchini slices, then half mushrooms and bell pepper. Pour in half onion and cream mixture; distributing onion evenly. Layer half slices of mozzarella. Repeat layers ending with a final layer of cheese.
Ask a question about this stepBake for 30 minutes, until a golden crust has formed on top and the casserole is bubbling. Let sit for 10 minutes. Serve hot or warm.
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