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Zucchini Casserole

  Zucchini 4 Pound, dice
  Parsley 1 Bunch (100 gm), finely chopped (flat leaf + normal)
  Fresh oregano 2 Tablespoon, finely chopped
  Lemon zest 2 Teaspoon
  Lemon 1⁄2 , juice extracted
  Cheddar cheese 1⁄2 Cup (8 tbs), shredded
  Garlic cloves 5 Large, mince
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Salt & pepper To Taste
  Onion 2 Large, caramelize
  Plain yogurt 1 1⁄2 Cup (24 tbs)
  Egg white 12 (or 8 whole eggs)
  Baking powder 1 Teaspoon
  All purpose flour 1 Cup (16 tbs)

1. Preheat oven to 350 degrees F.
2. Grease a 9x13-inch ovenproof dish and set aside.
3. In food processor, add garlic, parsley, oregano, and lemon juice. Pulse to chop finely.

4. In a large bowl, pour olive oil, and yogurt.
5. Add caramelized onion, salt, egg whites, black pepper, and baking powder. Whisk well.
6. Drop flour and mix to combine.
7. Throw garlic parsley paste in bowl. Mix.
8. In the prepared baking pan, throw in the chopped zucchini.
9. Pour, and cover zucchini with batter. Mix to coat well.
10.Sprinkle cheese on top. Pop it in oven and cook for 50 minutes or until golden brown.

10. Serve zucchini casserole hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes

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Average: 4.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 342 Calories from Fat 170

% Daily Value*

Total Fat 19 g28.7%

Saturated Fat 3.9 g19.6%

Trans Fat 0 g

Cholesterol 15 mg5%

Sodium 272.3 mg11.3%

Total Carbohydrates 32 g10.5%

Dietary Fiber 5.1 g20.2%

Sugars 9.8 g

Protein 14 g28.6%

Vitamin A 34.1% Vitamin C 111%

Calcium 24.6% Iron 15.2%

*Based on a 2000 Calorie diet

Zucchini Casserole Recipe Video