Ingredients
Scale
- 4 cups shredded zucchini
- 1 teaspoon salt
- 2 large eggs
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated cheddar cheese
- 1/3 cup almond flour
- 2 green onions, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- Cooking spray or olive oil
Instructions
- Preheat your oven to 375°F and lightly grease a 9×9-inch baking dish with cooking spray or olive oil.
- Combine the shredded zucchini with salt in a bowl and let it sit for 10 minutes. Squeeze out as much liquid as possible using a clean towel.
- In a large mixing bowl, whisk together the eggs, cottage cheese, garlic powder, black pepper, and Italian seasoning until well combined.
- Fold in the drained zucchini, sliced green onions, almond flour, mozzarella, and cheddar cheese until fully mixed.
- Spread the mixture evenly in the prepared baking dish.
- Bake for 35 to 40 minutes, or until the top is golden brown and the center is set.
- Let the casserole cool for 5 to 10 minutes before slicing and serving.
Notes
- Squeeze the zucchini as dry as possible to avoid a watery casserole.
- You can swap almond flour with regular all-purpose flour if you are not following a low-carb diet.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat individual slices in the microwave for 1 to 2 minutes or in the oven at 350°F for about 10 minutes.
- Add diced bell peppers or mushrooms to the mix for extra vegetables.
- Use full-fat cottage cheese for a richer texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 185
- Sugar: 3g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 85mg