Skinny Zucchini Casserole Magic in 6 Easy Steps
A lighter take on a classic casserole, this Skinny Zucchini Casserole is packed with flavor and ready in just 6 steps. Perfect for healthy dinners and guilt-free comfort food cravings!
Equipment
- 2½ quart baking dish
- Mixing Bowl
- Whisk
Ingredients
Main Ingredients
- 4 egg whites
- 1 clove garlic minced
- 2 teaspoons Dijon mustard
- 2 tablespoons chopped basil or 2 teaspoons dry dill weed or Italian seasoning
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon freshly ground pepper
- 1 cup Cabot Cottage Cheese
- 6 ounces Cabot Seriously Sharp Cheddar shredded and divided, about 1½ cups
- 2½ pounds zucchini cut into ⅓-inch thick half-moons
Instructions
- Preheat the oven to 350°F and lightly grease a 2½ quart baking dish.
- In a large bowl, whisk together the egg whites, minced garlic, Dijon mustard, herbs, salt, and pepper until well combined.
- Fold in the cottage cheese and ½ cup of the shredded cheddar cheese.
- Add the sliced zucchini to the bowl and toss until everything is evenly coated.
- Transfer the mixture into the prepared baking dish and sprinkle the remaining 1 cup cheddar cheese on top.
- Bake uncovered for 45 to 50 minutes, or until the zucchini is tender and the cheese is golden and bubbling. Let cool for 10 minutes before serving.
Notes
For extra flavor, consider adding a pinch of red pepper flakes or topping with fresh herbs after baking. This dish pairs perfectly with grilled chicken or a fresh garden salad.