- COOK TIME 20 minutes mins
- TOTAL TIME 20 minutes mins
- SERVINGS 6
- 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
- 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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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.
INGREDIENTS
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INSTRUCTIONS
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