Zucchini Casserole - 9.7g Carbs, 2.9g Fiber, 3.9g Sugar
From: healthyrecipesblogs.com - Author: Vered DeLeeuw
Recipe type: Sides, Vegetarian, Gluten-Free, Low-Carb
Prep and Cool time: 20 min
Cook time: 40 min
Total time: 1 hour
Servings: 4
Olive oil spray (make your own using a spray bottle)
4 medium zucchini (1.5 lb.), unpeeled, sliced into ½-inch slices
2 Tbsp chopped fresh herbs (such as basil, oregano, or thyme)
1 Tbsp minced garlic
½ cup no-sugar-added marinara sauce, such as Rao's (I love their spicy sauce!)
½ cup shredded part-skim Mozzarella
½ tsp kosher salt
¼ tsp black pepper
½ cup shredded cheddar
2 Tbsp grated Parmesan
Preheat oven to 400 degrees F. Spray a square 8" baking dish, or an equivalent casserole dish, with olive oil spray.
In a large bowl, combine the sliced zucchini, fresh herbs, garlic, tomato sauce and Mozzarella. Transfer the mixture to the baking dish, sprinkle with salt and pepper and bake, uncovered, 30 minutes.
Carefully remove the baking dish from the oven and evenly sprinkle the cheddar and Parmesan on top.
Bake 10 minutes longer, or until the cheese is melted and lightly browned.
Allow to rest 10 minutes before serving. Like most casseroles, this zucchini bake tastes better when warm or at room temperature than when hot.
Servings: 4
Nutrition Per Serving: 157.6 Calories, 9.6g Fat, 431.9mg Sodium, 9.7g Carbs, 2.9g Fiber, 3.9g Sugar, 9.6g Protein
Posted by: chefgloria1030@yahoo.com
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