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Zucchini Casserole
4.43
from
42
votes
This easy
Zucchini Casserole
is perfect for bringing to potlucks all summer. Just mix the ingredients, bake, and enjoy!
Prep Time:
10
minutes
mins
Cook Time:
45
minutes
mins
Total Time:
55
minutes
mins
Yield:
12
servings
Course:
Dinner, Side Dish
Cuisine:
American
Ingredients
4
cups
grated zucchini
(squeezed dry with a towel after)
1 1/4
cups
Heart Smart Bisquick
(*see note below to substitute)
1/3
cup
minced onion
3
large
egg whites
(beaten)
1
large egg
(beaten)
1
tbsp
olive oil
1/4
cup
grated Parmesan cheese
(good quality)
1
tsp
kosher salt and fresh black pepper
(to taste)
1
tsp
parsley
Instructions
Preheat oven to 350°F.
Mix everything together in a bowl.
Spray 9 x 13-inch baking dish with cooking spray and pour mixture.
Bake until golden brown and a toothpick inserted in the center comes out clean, approximately 45 to 50 minutes.
Cut into 12 equal pieces.
Notes
Bisquick Substitute Recipe:
1 1/4 cup all purpose wheat or gluten-free flour mix
1 ½ tsp baking powder
½ tsp kosher salt
1 tbsp oil or melted butter
Combine all the ingredients and use it in place of bisquick.
If you're trying to avoid cheese with rennet, you can use
Organic Valley Shredded Parmesan
or
BelGioioso Vegetarian Parmesan
, as vegetarian options.
Nutrition
Serving:
1
square
,
Calories:
83
kcal
,
Carbohydrates:
11
g
,
Protein:
4
g
,
Fat:
3
g
,
Sodium:
253
mg
,
Fiber:
1
g
,
Sugar:
2
g
- WW Points:
2