Makes 10 one cup servings. Preheat the oven to 425.
3 cups Kashi Pilaf, cooked
6 medium zucchinis
1 teaspoon salt, if desired
2 oz Parmesan cheese
1 large clove garlic, peeled
1 large onion, peeled and quartered
1 pound tomatoes
2 teaspoons olive oil
1/4 teaspoon black pepper
2 tablespoons finely chopped parsley
1/2 cup bread crumbs
Cook 3 cups of Kashi Pilaf per instructions on the box and set aside.

Trim the zucchini and cut them crosswise into 1/4-inch slices. Salt the slices and drain in a colander. In a food processor, drop the garlic through the feed tube and process until finely chopped. Remove the cover, add the onion and pulse 6 to 8 times or until finely chopped; remove and set aside. Add the tomatoes; pulse 8 to 10 times or until coarsely chopped.
Preheat the oven to 425.

Pat the zucchini slices with paper towels. Heat the olive oil in a 12-inch skillet over medium heat. Add the reserved garlic and onion mixture and sauté, stirring until lightly browned. Stir in the zucchini and cook just until the slices are tender, about 2 minutes. Add the pepper and the chopped tomatoes, reduce the heat to medium-low and simmer, uncovered, until most of the tomato liquid has evaporated, almost 4 minutes, stirring constantly. Stir in the cooked Kashi Pilaf, parsley, and half of the Parmesan cheese. Spoon into baking dish and press firmly with the back of a spoon. Level the top, sprinkle evenly with the breadcrumbs and the remaining cheese and bake for 30-35 minutes. Cool and serve.

Serving Size 1 cup
Serving Per Container:10
Calories 180
Calories From Fat 45

*Percent Daily Values (DV) are based on a 2,000 calorie diet. Amount/Serving %DV* Amount/Serving %DV*


Total Fat 5g 8% Total Carb 28g 9%
Saturated Fat 1.5g 6% Dietary Fiber 5g 20%
Cholesterol 5mg 1% Sugars 3g
Sodium 390mg 16% Protein 8g

Vitamin A 15% Vitamin C 35% Calcium 10% Iron 10%