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Easy Zucchini Bake Casserole

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    Don’t let these pictures fool you – this Easy Zucchini Bake Casserole is a low calorie recipe! I used less than 1/4 cup of Parmesan cheese for the entire dish, and managed to make it simple (4 ingredients!), healthy and full of flavor. The yummy crust is made with a layer of Panko breadcrumbs and a sprinkle of cheese, which meld and co-mingle together during baking.

    • COOK TIME 20 minutes mins
    • TOTAL TIME 20 minutes mins
    • SERVINGS 6

    INGREDIENTS

    • 1 tbs butter for greasing the pan
    • 3 medium zucchini shredded
    • 1 egg + 1 egg white
    • black pepper to taste
    • ¼ cup Panko breadcrumbs
    • A wedge of Parmesan cheese to taste

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    INSTRUCTIONS

    • Preheat the oven to 375F.
    • Grease an 8×11 inch baking pan with butter. Tip over the container with shredded zucchini, and strain excess liquid. Add the egg and egg white, and use a cheese grater to grate about 1 tbs of Parmesan into the zucchini mix. Combine the mixture and season with salt and pepper.
    • Pour the mixture into the baking pan and spread it out evenly. Sprinkle with the breadcrumbs, and grate Parmesan cheese on top. When done, use a rubber spatula to gently press in the mixture, so that the bread crumbs absorb the liquid.
    • Cover the baking pan with aluminum foil, and bake for 25 minutes, or until puffed up and bubbly. Uncover, and bake for a further 10-15 minutes, or until golden. Serve immediately.

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