Mom'S Easy Cheesy Mushrooms And Zucchini

• 5 medium-sized zucchini, washed well and thinly sliced
• 1/2 cup Parmesan cheese
• 2 onions, thinly sliced
• 3 garlic cloves, crushed and minced
• 1/2 sprig fresh rosemary, chopped
• 1 tsp. salt
• 1 tsp. pepper
• 1 1/2 cups fat free sour cream
• 1 1/2 cups low-fat milk
• 2 cups sliced baby bella or white mushrooms
• 1/2 red bell pepper, cored and chopped
• 1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 350u0b0F. Grease a 2-quart casserole dish with butter.
2. In a small saucepan on medium heat, simmer Parmesan cheese, onions, garlic, rosemary, salt, pepper, milk and sour cream for approx. 7 to 8 minutes. Stirring occasionally, until onions are almost translucent.
3. In buttered casserole dish, layer half zucchini slices, then half mushrooms and bell pepper. Pour in half onion and cream mixture; distributing onion evenly. Sprinkle half mozzarella. Repeat layers ending with a final layer of cheese.
4. Bake for 30 minutes, until a golden crust has formed on top and the casserole is bubbling.
5. Let sit for 10 minutes. Serve hot or warm.

zucchini, parmesan cheese, onions, garlic, fresh rosemary, salt, pepper, sour cream, lowfat milk, baby bella, red bell pepper, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/moms-easy-cheesy-mushrooms-and-zucchini-50087375 (may not work)