Cheese, Zucchini & Carrot Casserole

• 1 large onion, finely chopped
• 1 stalk celery, finely chopped
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 2 cups diced zucchini
• 1 large carrot, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/8 teaspoon salt (optional)
• 1/4 teaspoon dry mustard
• 2 -3 drops hot pepper sauce
• 4 cups whole wheat bread, cubes
• 1 cup finely shredded fat-free cheddar cheese (4 ozs.)
• 1 cup finely shredded low-fat cheddar cheese (4 ozs.)

1. In a 2 1/2-quart oven-safe, microwave-safe casserole, stir together the onions, celery, oil and garlic.
2. Cover and microwave on high power for a total of 6 minutes; stop and stir after 3 minutes.
3. Stir in the zucchini, carrots, thyme, basil, salt (if using), mustard and hot-pepper sauce.
4. Cover and microwave for a total of 7 minutes, or until the vegetables are crisp-tender; stop and stir after 3 minutes.
5. Stir in the bread cubes, fat-free cheese and 3/4 cup of the reduced-fat cheese.
6. Bake at 400 degrees for 15 minutes, or until the cheese is melted.
7. Sprinkle with the remaining 1/4 cup reduced-fat cheese.
8. Bake for 2 to 3 minutes, or until the cheese on top is melted.

onion, celery, olive oil, clove garlic, zucchini, carrot, thyme, basil, salt, mustard, pepper sauce, whole wheat bread, cheddar cheese, cheddar cheese

Taken from www.food.com/recipe/cheese-zucchini-carrot-casserole-51050 (may not work)