Italian Zucchini Cheese Casserole By Sharon Recipe

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Italian Zucchini Cheese Casserole by Sharon

Sharon Colyer


I wrote this down on a piece of paper years ago. It was among a bunch of recipes, that I had not tried yet. But, since have made it. It is very tasty & yet low calorie. It is in layers-- reminiscent of lasagna.

★★★★★ 1 vote
45 Min
25 Min


cooking spray
2 Tbsp
vegetable oil
3 medium
zucchini squash, sliced
1/2 c
onion, chopped
salt and pepper
1 lb
low-fat cottage cheese or alternative*
1 tsp
dried basil
1/2 tsp
dried oregano
2 clove
garlic, minced (optional)-(my addition)
2-3 medium
fresh tomatoes, peeled and sliced
1/3 c
parmesan cheese or alternative, grated* (and/or mozzerella)*
*to make vegan


1Preheat oven to 350°, and spray a 2 qt. casserole dish, with cooking spray.
2Saute zucchini and onion in oil, in large skillet. Season with salt and pepper.
3Whip cottage cheese with basil, oregano and minced garlic in a blender.
4In prepared casserole dish, place alternating layers or zucchini, cottage cheese and tomato slices.
5Top with Parmesan cheese. Bake, uncovered for 25-30 minutes. Makes 6 servings at 130 calories per each serving.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Vegan
Other Tag: Healthy