How to make zucchini casserole

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated romano cheese

Nutritional yeast adds a cheesy flavor without dairy.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier, whole grain option.

Sprinkle 1.5 teaspoons of salt over 4 whole zucchinis and let sit for 20 minutes to draw out liquid.

After 20 minutes, place the zucchini in a strainer and press with a paper towel to remove excess liquid.

In a bowl, combine 2 eggs, 3 tablespoons of heavy whipping cream, and 1 cup of cottage cheese. Beat together and set aside.

Heat 2 tablespoons of grape seed oil in a pan over high heat.

Add 2 chopped carrots, 1 chopped onion, 1 chopped orange bell pepper, and 2 cloves of minced garlic to the pan. Sauté until softened.

Add the drained zucchini and 1 cup of chopped tomatoes to the pan and stir to combine.

Add adobo seasoning, garlic powder, and turmeric to the vegetable mixture and sauté for a few more minutes.

Layer the sautéed vegetable mixture in a baking dish, ensuring to drain any excess liquid before layering.

Sprinkle 1 cup of mozzarella cheese and 1 cup of mild cheddar cheese over the first layer of vegetables.

Add a second layer of the vegetable mixture and top with more cheese as desired.

Preheat the oven to 350°F and bake the casserole for about 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens