Skinny Veggie Casserole

Created by Sawako, the Konnyaku Queen

Skinny Veggie Casserole with Skinny Noodles MacaroniMakes 4 servings

2 medium potatoes, peeled and diced
6 medium brown mushrooms, sliced
1 large zucchini, sliced
1 medium red pepper, seeds removed and diced
1 clove garlic, finely chopped
2 tsp salt or to taste
1 Tbsp brown sugar
Dash of black pepper, herb of your choice (oregano, Italian herb mix, etc.)
1 8 oz package Skinny Noodles Shirataki Macaroni, rinsed and drained well
2 eggs, beaten
½ C shredded mozzarella cheese
1 Tbsp olive oil

Heat oven to 400° F.

In a large frying pan, heat half of the olive oil, add all vegetables, salt, pepper, herbs, brown sugar and sauté until potatoes are cooked. Coat a medium size casserole pan with olive oil. Arrange Skinny Macaroni Noodles inside the pan, add cooked veggies. Add beaten egg and work into the macaroni/veggie mixture. Top with shredded cheese and bake in the oven for 20 minutes. Serve hot.

Per Serving: 229 calories, 10g fat, 111mg cholesterol, 23g carbohydrates, 4g fiber, 13g protein (WW Points Plus: 6)

Here's a great suggestion from Skinny Noodles fan Mary: Omit the potatoes and use 1-1/2 tsp Stevia in the Raw instead of the brown sugar to reduce to 162 calories and 7g carbs per serving!

Click package to shop Skinny Noodles Macaroni
Skinny Noodles Macaroni