Layered Vegetable Casserole
| Yield: | 12 Servings |
| Categories: | Low-Calorie, Vegetables |
| 1 | c | Milk -- skim |
| 2 | tb | Flour -- whole wheat |
| 1/4 | ts | Mustard -- dry |
| 1/2 | ts | Garlic -- powder |
| 1/4 | ts | Pepper -- white |
| 1 | ts | Veg. Seasoning -- salt-free |
| 1 | c | Ricotta -- skim-milk cheese |
| 20 | oz | Broccoli -- defrosted |
| Flowerets | ||
| 1 | Pepper -- red or green | |
| Sweet | ||
| Pepper-seeded cut in | ||
| Slivers | ||
| 2 | Zucchini -- cut in 1/4" | |
| Sliced | ||
| 1 | c | Onion -- chopped |
| 3 | Carrots -- thinly sliced | |
| 1/4 | c | Bread crumbs -- dried |
| Italian | ||
| 2 | tb | Parmesan -- Grated cheese |
| 1/4 | c | Pecans -- chopped |
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