Recipe of the Week
from the Arthritis Foundation book Change Your Life!

Italian Zucchini Pies
Serve this great side dish with chicken and Italian dishes.

4 cups sliced zucchini

1 cup chopped onion

1/4 cup margarine

2 tablespoons parsley flakes

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon dried basil

1/4 teaspoon garlic powder

1/4 teaspoon oregano

2 eggs, beaten

2 cups shredded mozzarella cheese

2 unbaked (9-inch) pie shells

Sautι zucchini an onion in margarine in large skillet for 10 minutes or until tender. Stir in parsley, salt, pepper, basil, garlic powder and oregano.

Combine eggs and mozzarella cheese in bowl; add to zucchini mixture. Pour into pie shells.

Bake at 375 degrees for 20 minutes or until set. Let stand for 10 minutes before serving.

Serves 12.

Per Serving:
Calories 269; Fat 19 g; Cholesterol 50 mg; Fiber 1 g; Sodium 423 mg

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Chicken and Spinach Fettuccini

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Eggplant Casserole

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