Italian Zucchini Cheese Casserole by Sharon

★★★★★ 1 Review
Cmom02 avatar
By Sharon Colyer
from Lexington, KY

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.

serves 6
prep time 45 Min
cook time 25 Min
method Bake


  • cooking spray
  • 2 Tbsp
    vegetable oil
  • 3 md
    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 md
    fresh tomatoes, peeled and sliced
  • 1/3 c
    parmesan cheese or alternative, grated* (and/or mozzerella)*
  • *to make vegan

How To Make

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