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This hearty (but healthy) vegetarian main is based on a recipe from "Cooking Light" magazine. This recipe works well with substitutions. You can use whatever vegetables you have on hand (eg. substituting another squash for the zucchini). It's a good make-ahead recipe; you can assemble it all ahead of time and then just put it in the oven before dinner-time. Enjoy!
Units: US | Metric
Serving Size: 1 (233 g)
Servings Per Recipe: 8
The following items or measurements are not included:
reduced-sodium fat-free chicken broth