Greek Zucchini Bake
Minutes Prep time: 15
Minutes Total time: 45
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 45
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
3 small zucchini, sliced thin (3 = 3/4 lb)
1 cup fat free small curd cottage cheese
1 egg
1 cup Italian seasoned croutons, crushed slightly
1 can (14.5 oz each) Hunt's® Stewed Tomatoes, drained
1/2 cup crumbled feta cheese with garlic and herbs
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 205 mg | 21% |
Carbohydrate | 22 g | 7% |
Cholesterol | 68 mg | 23% |
Total Fat | 8 g | 12% |
Iron | 1 mg | 6% |
Calories | 202 kcal | 10% |
Sodium | 721 mg | 30% |
Protein | 12 g | 24% |
Saturated Fat | 3 g | 15% |
Sugars | 9 g | 1% |
Vitamin C | 18 mg | 30% |
Preheat oven to 375°F. Spray 8x8-inch baking dish with cooking spray. Place zucchini in medium microwave-safe bowl. Cover; microwave on HIGH 5 minutes. Drain well, patting dry with paper towels. Layer zucchini in bottom of baking dish.
Combine cottage cheese and egg in same bowl; mix well. Spread cottage cheese mixture over zucchini. Top with croutons and drained tomatoes; sprinkle with feta cheese. Cover loosely with aluminum foil.
Bake 15 minutes. Uncover; bake 10 minutes more or until bubbly around edges and set. Let stand 5 minutes before serving.
Greek Zucchini Bake