2 lb. zucchini, unpeeled, cut into 1/8 inch slices
4 strips crisp bacon, crumbled
2 tbsp. butter, melted
1/4 tsp. Italian seasoning
1 tsp. lite salt
2 tbsp. onion, chopped
1/2 c. lowfat sour cream
4 oz. Mozzarella cheese, shredded
1/4 tsp. garlic powder
1/2 tsp. pepper

Blanch zucchini in low sodium salt water and drain. Season with lite salt, garlic powder, Italian seasoning and pepper. Place seasoned zucchini in casserole sprayed with non-stick cooking spray. Add butter and heat through (but not cooking). Fold in lowfat sour cream and onions and heat through. Sprinkle with cheese and bacon. Place under broiler until cheese melts. 4 servings.