| Ingredients | | | 1 | each | zucchini, sliced 1/3 inch thick | | | 1 | each | squash, yellow, sliced 1/3 inch thick | | | 1 | each | squash, white, sliced 1/3 inch thick | | | 1 | each | onion, sliced thin | | | 1 | each | tomato, seeded, chopped | | | 3 | tablespoon | green olives, sliced | | | 1/2 | teaspoon | oregano, dried | | | 1 | each | cheese soup, can, low-fat | | | 1/4 | cup | half and half, no-fat | | | 2 | tablespoon | flour | | | 1 | | salt, to taste | | | 1 | | pepper, to taste | | | 1/4 | cup | italian bread crumbs | | | 2 | tablespoon | cheddar cheese, low-fat, shredded | | | | | |
Directions:
| Preheat oven to 375 degrees. Spray casserole dish with cooking spray.
Toss vegetables in casserole dish. Combine oregano, cheese soup, half & half, flour and salt in pepper in a small bowl; mix thoroughly. Toss vegetables with soup mixture; sprinkle breadcrumbs and cheese over top. Bake for 30 minutes or until vegetables are tender but al dente.
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