Easy Low-Fat Zucchini And Mushroom Gratin

• 5 medium Zucchini, thinly sliced
• 1/2 cup grated Parmigiano Reggiano cheese
• 1/2 cup grated Asiago cheese
• 2 small onions, thinly sliced
• 3 garlic cloves, crushed and minced
• 1/2 sprig fresh rosemary
• 1 teaspoon fresh ground pepper
• 1 1/2 cups fat free, organic sour cream
• 1 1/2 cups organic skim milk
• 2 cups sliced baby bella or white mushrooms
• 1/2 red bell pepper, cored and chopped
• 8 ounces block fresh organic mozzarella cheese, thinly sliced

1. Preheat oven to 350u0b0F. Spray a 2-quart casserole dish with olive oil cooking spray.
2. In 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.
3. In 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.
4. Bake 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.

zucchini, cheese, cheese, onions, garlic, rosemary, fresh ground pepper, sour cream, milk, baby bella, red bell pepper, fresh organic mozzarella cheese

Taken from food52.com/recipes/5181-easy-low-fat-zucchini-and-mushroom-gratin (may not work)