Cheese, Zucchini & Carrot Casserole - cooking recipe

Ingredients

1 large onion, finely chopped
1 stalk celery, finely chopped
1 teaspoon olive oil
1 clove garlic, minced
2 cups diced zucchini
1 large carrot, chopped
1 teaspoon dried thyme
1 teaspoon dried basil
1/8 teaspoon salt (optional)
1/4 teaspoon dry mustard
2 -3 drops hot pepper sauce
4 cups whole wheat bread, cubes
1 cup finely shredded fat-free cheddar cheese (4 ozs.)
1 cup finely shredded low-fat cheddar cheese (4 ozs.)

Preparation

In a 2 1/2-quart oven-safe, microwave-safe casserole, stir together the onions, celery, oil and garlic.
Cover and microwave on high power for a total of 6 minutes; stop and stir after 3 minutes.
Stir in the zucchini, carrots, thyme, basil, salt (if using), mustard and hot-pepper sauce.
Cover and microwave for a total of 7 minutes, or until the vegetables are crisp-tender; stop and stir after 3 minutes.
Stir in the bread cubes, fat-free cheese and 3/4 cup of the reduced-fat cheese.
Bake at 400 degrees for 15 minutes, or until the cheese is melted.
Sprinkle with the remaining 1/4 cup reduced-fat cheese.
Bake for 2 to 3 minutes, or until the cheese on top is melted.