Light Zucchini Bake

Enjoy this light casserole recipe that’s baked using zucchini, fat-free baking mix and egg product. MORE+ LESS-

By Pillsbury Kitchens

May 20, 2013

Nonstick cooking spray

cup chopped peeled zucchini

(8-oz.) carton (1 cup) refrigerated or frozen fat-free egg product, thawed, or 4 eggs

tablespoons margarine or butter, melted

1/2

teaspoon dried parsley flakes

1/4

teaspoon salt

1/8

teaspoon pepper

1/2

cup grated Parmesan cheese

cups diced unpeeled zucchini

small onion, finely chopped

cup reduced-fat baking mix

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1

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In food processor bowl with metal blade, puree zucchini to make 1/2 cup.
2

In medium bowl, combine pureed zucchini, egg product, margarine, parsley, salt, pepper and 6 tablespoons of the Parmesan cheese; blend well. Stir in diced zucchini and onion. Add baking mix; mix well. Pour into sprayed baking dish. Sprinkle with remaining 2 tablespoons Parmesan cheese. Spray cheese with nonstick cooking spray to lightly coat top.
3

Bake at 350°F. for 35 to 45 minutes or until casserole is golden brown and toothpick inserted in center comes out clean.