Zucchini Casserole

Mar 9 2016

This recipe is an easy, heart healthy way to use zucchini. Leftovers are tasty, too.

Recipe courtesy of www.skinnytaste.com.

Serves 12 

Dietitian's Tip: 

Zucchini, a summer squash, is about 95% water and therefore naturally low in calories so you can enjoy guilt-free. The vegetable is also rich in the antioxidants vitamin C and vitamin A. 


4 cups grated zucchini, squeezed dry with a towel
1 ¼ cups Heart Smart baking mix
1/3 cup minced onion
3 large egg whites, beaten
1 large egg, beaten
1 tablespoon olive oil
¼ cup grated Parmesan cheese
1 teaspoon salt and fresh pepper to taste
1 teaspoon parsley  


Preheat over to 325 degrees F.

Mix all ingredients together in a bowl.

Spray 9 x 13-inch baking dish with cooking spray and pour mixture into dish.

Bake until golden brown and a toothpick inserted in the center comes out clean, approximately 45-50 minutes.

Cut into 12 equal pieces. 

Nutrition Information: 

Per serving: 81 calories, 3 g total fat, 1 g saturated fat, 11 g carbohydrate, 4 g protein 1 g fiber, 344 mg sodium, 147 mg potassium, 10 mg magnesium, 92 mg calcium.