Enjoy this light casserole recipe that’s baked using zucchini, fat-free baking mix and egg product.
Light Zucchini Bake
- Prep Time 25 min
- Total 1 hr 10 min
- Ingredients 11
- Servings 8
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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake at 350°F. for 35 to 45 minutes or until casserole is golden brown and toothpick inserted in center comes out clean.
Nutrition
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;
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