Greek Zucchini Casserole
Yield: 6 servings
Ingredients:
- ¼ cup vegetable broth
- , 1 cup chopped onion,
- 1 clove garlic, minced
- , 2 cups chopped fresh or low sodium canned tomatoes,
- ½ teaspoon dried rosemary leaves
- , 1 teaspoon dried mint leaves,
- ¼ cup chopped fresh parsley,
- 1 teaspoon honey
- , ¼ teaspoon black pepper,
- 1 cup low-sodium tomato sauce
- , 2 cups nonfat cottage cheese
- , 2 egg whites, lightly beaten
- , 2 large zucchini, sliced ½ inch thick,
- ½ cup nonfat grated Parmesan cheese.
Directions:
- Heat broth in a heavy saucepan over medium heat. Add onion and garlic. Cook and stir over medium heat for 5 minutes or until vegetables are lightly browned. Add more liquid during this process if necessary.
- Add tomatoes, rosemary, mint, parsley, honey, black pepper, and tomato sauce. Cover and simmer for 15 minutes.
- In a bowl combine cottage cheese and egg white. Chill until ready to assemble casserole.
- Broil zucchini on both sides until lightly browned.
- Preheat oven to 375 degrees.
- To assemble, place half of the sauce in the bottom of a 9-by-13-inch baking dish. Sprinkle with half of the Parmesan cheese. Place a layer of zucchini on top of the sauce and Parmesan, and top with the cottage cheese-egg mixture. Layer with the remaining zucchini slices and top with the rest of the tomato sauce and Parmesan cheese.
- Bake for 45 minutes. Let stand for 10 minutes before cutting.
Weight Loss Dinner Recipes
Nutritional Value
Calories Per Serving: 74
Fat: 0.4 g
Cholesterol: 1m g
Protein: 6g
Carbohydrates: 12.8g
Dietary Fiber: 3 g
Sodium: 79 mg
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