Zucchini-Noodle Casserole

• 6 oz. whole wheat noodles, cooked and drained
• 1 c. chopped onions
• 1/4 c. butter or margarine
• 1 c. sliced mushrooms
• 1 c. grated zucchini
• 1/4 tsp. each: dried thyme, basil, oregano, sage
• 1 c. Ricotta or cottage cheese
• 3/4 c. grated Parmesan cheese
• 1/2 c. plain yogurt
• 1/4 c. chopped walnuts (optional)
• salt and pepper to taste

1. While noodles are cooking, saute onions in 2 tablespoons of the butter until soft and transparent.
2. Add remaining butter.
3. Cook mushrooms and zucchini for 2 to 3 minutes or until tender-crisp. Stir in herbs, salt and pepper.
4. Add Ricotta cheese, 1/2 of the Parmesan cheese and the yogurt, combining well.
5. Gently fold in the noodles.
6. Turn into a 1 1/2-quart oiled baking dish.
7. Sprinkle with walnuts, if used, and remaining Parmesan cheese.
8. Bake at 350u0b0 for 20 to 25 minutes or until heated through.

whole wheat noodles, onions, butter, mushrooms, zucchini, thyme, ricotta, parmesan cheese, plain yogurt, walnuts, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=166629 (may not work)