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Zucchini Cheese Casserole Recipe
|Chopped onions||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Teaspoon|
|Zucchini||3 Medium, thinly sliced on the diagonal|
|Low fat cottage cheese||1 Pound|
|Egg/1/4 cup fat-free egg substitute||1|
|Chopped fresh basil/1 teaspoon dried basil||1 Tablespoon|
|Chopped fresh oregano/1/2 teaspoon dried oregano||1 Teaspoon|
|Tomatoes||2 Large, sliced|
|Grated parmesan cheese||3 Tablespoon|
Serving size: Complete recipe
Calories 863 Calories from Fat 293
% Daily Value*
Total Fat 33 g51.2%
Saturated Fat 14.5 g72.3%
Trans Fat 0 g
Cholesterol 296.4 mg98.8%
Sodium 2331.1 mg97.1%
Total Carbohydrates 59 g19.6%
Dietary Fiber 11.8 g47.3%
Sugars 39.5 g
Protein 88 g176.5%
Vitamin A 114.7% Vitamin C 240.9%
Calcium 110% Iron 30.6%
*Based on a 2000 Calorie diet
Microwave on high for 2 minutes.
Add the zucchini.
Microwave on high for 4 minutes, or until crisp-tender.
Drain off and discard any liquid.
Transfer the zucchini mixture to a bowl and set aside.
Wipe out the casserole with a paper towel.
In a blender or food processor, blend the cottage cheese, egg, basil, and oregano until smooth.
Place about a third of the zucchini in the casserole.
Top with a third of the cottage cheese and a third of the tomatoes.
Repeat twice to use all of the ingredients.
Sprinkle with the Parmesan.
Microwave on high for 10 minutes, or until heated through.
Cover and let stand for 5 minutes before serving.