Source: dLife

Cheesy herbed zucchini casserole.

Servings

1 tbsp Margarine, 80% fat, unsalted
1 red onion , chopped
1 cup fresh chopped celery
2 lb medium zucchini , halved lengthwise and sliced
0.5 tsp salt
0.5 tsp ground thyme
0.25 tsp hot red pepper flakes
0.25 tsp white pepper (or black pepper)
2 tbsp cornstarch
0.5 cup fat free half and half
0.5 cup reduced fat sour cream
0.25 cup Cheese, cheddar, sharp, reduced fat, shredded , divided
0.5 cup Bread Crumbs, white, very low sodium

1 Preheat oven to 350 degrees F.
2 In a large skillet over medium heat, melt the margarine. Add the onion and celery and cook, stirring often, until tender, about 5 minutes. Add the zucchini, salt, thyme, red pepper flakes, and pepper. Cook until the zucchini is just tender, 8 to 10 minutes.
3 In a cup, dissolve the cornstarch in the half and half. Pour over the zucchini and cook, stirring, until thickened and coating the vegetables, about 2 minutes.
4 Remove from the heat and stir in the sour cream and 3 tablespoons of the cheese. Scrape into a 2 quart baking dish. Mix together the bread crumbs and remaining tablespoon of cheese. Sprinkle evenly over the top.
5 Bake until bubbly, about 20 minutes. Turn on the broiler and broil until the top is lightly browned, about 1 minute.