Zucchini-Noodle Casserole - cooking recipe

Ingredients

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

Preparation

While noodles are cooking, saute onions in 2 tablespoons of the butter until soft and transparent.
Add remaining butter.
Cook mushrooms and zucchini for 2 to 3 minutes or until tender-crisp. Stir in herbs, salt and pepper.
Add Ricotta cheese, 1/2 of the Parmesan cheese and the yogurt, combining well.
Gently fold in the noodles.
Turn into a 1 1/2-quart oiled baking dish.
Sprinkle with walnuts, if used, and remaining Parmesan cheese.
Bake at 350\u00b0 for 20 to 25 minutes or until heated through.