Greek Zucchini Casserole Recipe
I may not be a nutritionist but can assure you of the fact that this Greek Zucchini Casserole recipe is Low Fat. Use the freshest of Zucchini available to get a great Greek Zucchini Casserole. For most of the nutritionists also, Low Fat recipe of Greek Zucchini Casserole is a dish to swear upon. It is served as a delicious Main Dish. Is it you or the aroma of Greek Zucchini Casserole that you happen to be making that has dragged me in the direction of the kitchen?, were my partner's words.
Ingredients
1/4 cup water, nonfat chicken broth, or vegetable broth
1 cup chopped onion
1 clove garlic, minced
2 cups chopped fresh or low-sodium canned tomatoes
1/2 teaspoon dried rosemary leaves
1 teaspoon dried mint leaves
1/4 cup chopped fresh parsley
1 teaspoon honey
1/4 teaspoon black pepper
1 cup low-sodium tomato sauce
2 cups nonfat cottage cheese
2 egg whites, lightly beaten
2 large zucchini, sliced 1/2 inch thick
1/2 cup nonfat grated
Parmesan cheese
Directions
Heat water or broth in a heavy saucepan over medium heat.
Add onion and garlic.
Cook and stir over medium heat for 5 minutes or until vegetables are lightly browned.
Add more liquid during this process if necessary.
Add tomatoes, rosemary, mint, parsley, honey, black pepper, and tomato sauce.
Cover and simmer for 15 minutes.
In a bowl combine cottage cheese and egg white.
Chill until ready to assemble casserole.
Broil zucchini on both sides until lightly browned.
Preheat oven to 375 degrees.
To assemble, place half of the sauce in the bottom of a 9-by-13-inch baking dish.
Sprinkle with half of the Parmesan cheese.
Place a layer of zucchini on top of the sauce and Parmesan, and top with the cottage cheese-egg mixture.
Layer with the remaining zucchini slices and top with the rest of the tomato sauce and Parmesan cheese.
Bake for 45 minutes.
Let stand for 10 minutes before cutting.
Add onion and garlic.
Cook and stir over medium heat for 5 minutes or until vegetables are lightly browned.
Add more liquid during this process if necessary.
Add tomatoes, rosemary, mint, parsley, honey, black pepper, and tomato sauce.
Cover and simmer for 15 minutes.
In a bowl combine cottage cheese and egg white.
Chill until ready to assemble casserole.
Broil zucchini on both sides until lightly browned.
Preheat oven to 375 degrees.
To assemble, place half of the sauce in the bottom of a 9-by-13-inch baking dish.
Sprinkle with half of the Parmesan cheese.
Place a layer of zucchini on top of the sauce and Parmesan, and top with the cottage cheese-egg mixture.
Layer with the remaining zucchini slices and top with the rest of the tomato sauce and Parmesan cheese.
Bake for 45 minutes.
Let stand for 10 minutes before cutting.
