Zucchini Cheese Casserole Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Onions | 1/2 Cup (16 tbs), chopped | |
| Olive oil | 1/2 Teaspoon | |
| 3 medium zucchini, thinly sliced on the diagonal | ||
| 1 pound low-fat cottage cheese | ||
| 1 egg or 1/4 cup fat-free egg substitute | ||
| Chopped basil | 1 Tablespoon, dried | |
| Dried oregano | 1 Teaspoon | |
| Tomatoes | 2 Large, sliced | |
| Parmesan cheese | 3 Tablespoon, grated | |
Directions
In a 1 1/2-quart casserole, combine the onions and oil.
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.
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.
Chef
