No noodle Zucchini Casserole

No noodle Zucchini Casserole
3 points

No noodle Zucchini Casserole Throw that in my belly, Thursday. 😋

Have you been gifted some Zucchini? 🤣 Try this one. So good.

3 points for the entire casserole

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thanks to Carolyn

—Ingredients—

* 2 lb zucchini, thinly sliced ( I used about 6 cups)
* 1 cup shredded fat free cheese (of choice)
* ⅓ cup fat free cottage cheese
* ⅓ cup fat free mayonnaise
* 1 egg
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp salt
* Pepper, to taste (any additional seasonings desired, optional)
~~~~~~~~~~~~~~~~~~~~
—Instructions—
1. Sprinkle sliced zucchini with salt and let it drain for 30 minutes. Then squeeze out excess water to avoid watery casserole.

(can omit this step) If using a large zucchini, it’s best to peel it and remove the seeds and the inside core.

2. Preheat oven to 350°F (175°C). Spray a 9×9 or 9×13-inch baking dish with nonstick spray. (I used LRG loaf pan)

3. Set aside ⅓ cup of shredded cheese for topping. In a bowl, mix remaining cheese, cottage cheese, mayonnaise, egg, garlic powder, onion powder, salt, and pepper if using.

4. Layer half the zucchini in the baking dish, spread half the cheese mixture over it. Repeat with the remaining zucchini and cheese mixture. Top with the reserved shredded cheese.

5. Bake for 35–40 minutes, until bubbly and golden brown on top.

6. Let cool slightly before slicing and serving.

So tasty, you’re going to love it.

Print

No noodle Zucchini Casserole

No noodle Zucchini Casserole Throw that in my belly, Thursday. 😋 Have you been gifted some Zucchini? 🤣 Try this one. So good. 3 points for the entire casserole

Ingredients

• * 2 lb zucchini thinly sliced ( I used about 6 cups)
• * 1 cup shredded fat free cheese of choice
• * ⅓ cup fat free cottage cheese
• * ⅓ cup fat free mayonnaise
• * 1 egg
• * 1 tsp garlic powder
• * 1 tsp onion powder
• * 1 tsp salt
• * Pepper to taste (any additional seasonings desired, optional)

Instructions

1. Sprinkle sliced zucchini with salt and let it drain for 30 minutes. Then squeeze out excess water to avoid watery casserole.
2. (can omit this step) If using a large zucchini, it's best to peel it and remove the seeds and the inside core.
3. Preheat oven to 350°F (175°C). Spray a 9×9 or 9×13-inch baking dish with nonstick spray. (I used LRG loaf pan)
4. Set aside ⅓ cup of shredded cheese for topping. In a bowl, mix remaining cheese, cottage cheese, mayonnaise, egg, garlic powder, onion powder, salt, and pepper if using.
5. Layer half the zucchini in the baking dish, spread half the cheese mixture over it. Repeat with the remaining zucchini and cheese mixture. Top with the reserved shredded cheese.
6. Bake for 35–40 minutes, until bubbly and golden brown on top.
7. Let cool slightly before slicing and serving.

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