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Light Zucchini Bake

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Light Zucchini Bake
  • Prep 25 min
  • Total 1 hr 10 min
  • Ingredients 11
  • Servings 8
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Enjoy this light casserole recipe that’s baked using zucchini, fat-free baking mix and egg product.
Updated May 20, 2013

Ingredients

  • Nonstick cooking spray
  • 1 cup chopped peeled zucchini
  • 1 (8-oz.) carton (1 cup) refrigerated or frozen fat-free egg product, thawed, or 4 eggs
  • 2 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
  • 3 cups diced unpeeled zucchini
  • 1 small onion, finely chopped
  • 1 cup reduced-fat baking mix

Steps

  • 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.

Nutrition Information

140 Calories, 6g Total Fat, 7g Protein, 14g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
440mg
18%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
4%
Sugars
3g
Protein
7g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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