Italian Zucchini Cheese Casserole by Sharon

Italian Zucchini Cheese Casserole By Sharon

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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

How to Make Italian Zucchini Cheese Casserole by Sharon


  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.

Printable Recipe Card

About Italian Zucchini Cheese Casserole by Sharon

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

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