Zucchini Casserole Recipe Video
Ingredients
| Zucchini | 4 Pound, dice | |
| Parsley | 1 Bunch (100 gm), finely chopped (flat leaf + normal) | |
| Fresh oregano | 2 Tablespoon, finely chopped | |
| Lemon zest | 2 Teaspoon | |
| Lemon | 1⁄2 , juice extracted | |
| Cheddar cheese | 1⁄2 Cup (8 tbs), shredded | |
| Garlic cloves | 5 Large, mince | |
| Extra virgin olive oil | 1⁄2 Cup (8 tbs) | |
| Salt & pepper | To Taste | |
| Onion | 2 Large, caramelize | |
| Plain yogurt | 1 1⁄2 Cup (24 tbs) | |
| Egg white | 12 (or 8 whole eggs) | |
| Baking powder | 1 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 487 Calories from Fat 169
% Daily Value*
Total Fat 19 g28.5%
Saturated Fat 3.9 g19.6%
Trans Fat 0 g
Cholesterol 15 mg5%
Sodium 756.8 mg31.5%
Total Carbohydrates 35 g11.5%
Dietary Fiber 5.1 g20.2%
Sugars 11.8 g
Protein 45 g89.7%
Vitamin A 34.1% Vitamin C 111%
Calcium 27% Iron 15.4%
*Based on a 2000 Calorie diet
Directions
1. Preheat oven to 350 degrees F.
2. Grease a 9x13-inch ovenproof dish and set aside.
3. In food processor, add garlic, parsley, oregano, and lemon juice. Pulse to chop finely.
MAKING
4. In a large bowl, pour olive oil, and yogurt.
5. Add caramelized onion, salt, egg whites, black pepper, and baking powder. Whisk well.
6. Drop flour and mix to combine.
7. Throw garlic parsley paste in bowl. Mix.
8. In the prepared baking pan, throw in the chopped zucchini.
9. Pour, and cover zucchini with batter. Mix to coat well.
10.Sprinkle cheese on top. Pop it in oven and cook for 50 minutes or until golden brown.
SERVING
10. Serve zucchini casserole hot.
Chef
