italian zucchini cheese casserole by sharon
(1 rating)
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I wrote this down on a piece of paper years ago. It was among a bunch of recipes, that I had not tried yet. But, since have made it. It is very tasty & yet low calorie. It is in layers-- reminiscent of lasagna.
(1 rating)
yield
6 serving(s)
prep time
45 Min
cook time
25 Min
method
Bake
Ingredients For italian zucchini cheese casserole by sharon
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cooking spray
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2 Tbspvegetable oil
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3 mdzucchini squash, sliced
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1/2 conion, chopped
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salt and pepper
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1 lblow-fat cottage cheese or alternative*
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1 tspdried basil
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1/2 tspdried oregano
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2 clovegarlic, minced (optional)-(my addition)
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2-3 mdfresh tomatoes, peeled and sliced
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1/3 cparmesan cheese or alternative, grated* (and/or mozzerella)*
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*to make vegan
How To Make italian zucchini cheese casserole by sharon
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1Preheat oven to 350°, and spray a 2 qt. casserole dish, with cooking spray.
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2Saute zucchini and onion in oil, in large skillet. Season with salt and pepper.
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3Whip cottage cheese with basil, oregano and minced garlic in a blender.
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4In prepared casserole dish, place alternating layers or zucchini, cottage cheese and tomato slices.
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5Top with Parmesan cheese. Bake, uncovered for 25-30 minutes. Makes 6 servings at 130 calories per each serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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