Wednesday, June 13, 2012

Zucchini Week- Day 4: Zucchini Casserole

Last night I tried a brand new recipe that is generically called Zucchini Casserole.  I'm a big fan of casseroles, but I wasn't quite sure what to expect from this one.  But I first fell in love with this recipe for two reasons.  #1 It is super simple.  #2 It uses a lot of zucchini- 4 cups!  And since it always seems like I have mountains of zucchini in the early summer, I figured it would be nice to have a recipe that could go through some quantity.

Then last night I the hubby and I both fell in love because of one simple reason-  We paired it with steak, green beans and corn on the cob.  With the creamy texture and yummy comfort-food taste, it was a much healthier alternative to your typical mashed potato side.  This is definitely going on the keeper list!

Zucchini Casserole from Skinny Taste
4 cups grated zucchini
1 cup Bisquick (I use the Heart Smart version)
1 small onion, grated
3 egg whites, 1 whole egg (minus the shell, of course) 
1/4 cup olive oil
1/4 cup grate parmesan cheese
1 tsp salt
1 tsp parsley

Preheat oven to 350 degrees. Mix everything together. Pour into a greased 9x13 pan. Bake for 45-55 minutes.  It should be golden brown and a toothpick inserted into the middle should come out clean.  Enjoy!

For those of you counting Weight Watcher points, this recipe makes 12 servings that are 2.5 points or 3 points+.


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