This is a delicious low-fat recipe for zucchini
2 whole eggs or 4 egg whites
1 clove garlic, minced
2 teaspoons Dijon mustard
2 tablespoons fresh basil, chopped
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat cottage cheese
6 ounces shredded reduced-fat cheddar cheese, divided
2-1/2 pounds zucchini, cut into half moons, 1/3-inch thick
Heat oven to 350 degrees. Coat a 9 x 13-inch baking dish with cooking spray. Whisk eggs, garlic, mustard, basil, salt and pepper. Add cottage cheese and 1/2 cup cheddar cheese. Add zucchini and stir to coat. Transfer to baking dish. Sprinkle with remaining cheddar cheese. Bake 45-50 minutes or until casserole is bubbly and the cheese is golden. Let stand 10 minutes before serving. Serves 8.