Cheezy Zucchini Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Substituted one medium onion for the cauliflower. Ingredients:
3 large zucchini |
3 cups cauliflower chopped |
37 crackers, low fat saltines |
16 ounces lactaid 1% cottage cheese |
4 large egg whites |
2 tablespoons smart balance olive oil spread |
32 ounces diced turkey ham |
Directions:
1. PREHEAT the oven to 350°. In a 12-inch ovenproof skillet, melt 2 tablespoons of the butter in the vegetable oil. Add the chopped zucchini and onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Remove the zucchini and onion from the heat and let cool slightly.
2. IN a medium bowl, stir the cracker crumbs with the farmer cheese. Stir half of the mixture into the zucchini and season generously with salt and pepper. Stir in the beaten eggs. Spread the remaining cracker crumb and farmer cheese mixture on top of the zucchini. Drizzle the casserole with the 2 tablespoons of melted butter. Bake the casserole for about 25 minutes, until lightly browned and crisp on top. Let the casserole stand for 5 minutes, then serve warm.
3. MAKE ahead. The zucchini casserole can be prepared earlier in the day and reheated in a 350° oven.
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