Cheesy zucchini casserole with feta and mozzarella and a crisp breadcrumb topping.
Prep Time: 20mins
Cook Time: 35mins
Total Time: 55 mins
Ingredients
- 2 ½ lbs Zucchini Slice into rings
- 3 Eggs
- ½ cup Panko breadcrumbs Japanese-style, plus more to taste
- ¾ cup Fat-free mozzarella cheese shredded
- 5 oz Fat-free feta cheese crumbled
- ½ tsp Table salt more to taste
- ¼ tsp Black pepper more to taste
- 1 tsp Italian seasoning
- 2 tbsp All-purpose flour
- ¾ cup Nonfat plain Greek yogurt
Instructions
- Preheat oven to 375F. Wash and Slice the zucchini into thin rings.
- In a bowl, combine the eggs, yogurt, flour, and seasonings. Mix until smooth.
- Grease a large casserole dish or 9×13 pan and layer about half of the zucchini in it. Try to make them as evenly spaced and flat as possible. Pour a little bit less than half of the egg mixture over the zucchini (it doesn’t have to cover every piece fully; it just binds the casserole so it doesn’t fall apart).
- Sprinkle on half of the feta and mozzarella. Repeat this process for the next layer (the remaining zucchini, egg mixture, and cheese). Lastly, sprinkle the Panko breadcrumbs evenly over the top.
- Bake the casserole, uncovered, for about 30-35 minutes or until the zucchini is fork-tender and the egg mixture is set. If the panko hasn’t browned to your liking, you can turn on the broiler for a minute and watch it closely until it’s perfectly golden.
- Allow to set for 10 minutes before cutting into it. Enjoy!
Notes
1 WW point per serving
Nutrition
Serving: 208g | Calories: 124kcal | Carbohydrates: 14g | Protein: 13g | Fat: 2.3g | Saturated Fat: 0.7g | Cholesterol: 67mg | Sodium: 352mg | Potassium: 708mg | Fiber: 2.2g | Sugar: 1.6g | Calcium: 255mg | Iron: 1.6mg