Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • one medium sweet onion (or half of a large one, finely chopped (set aside 1/4 cup for the crust))
  • 1 cup shredded carrots
  • 1 medium zucchini, (quartered lengthwise, and slide about 1/4 in. thick)
  • Two 5 oz. packages of baby spinach, (chopped into small pieces)
  • salt and pepper, (to taste)
  • 1 1/2 cups cottage cheese
  • 3/4 c shredded sharp cheddar cheese
  • 1/2 cup plus 2 Tablespoons grated Parmesan cheese
  • 2 egg whites
  • 1 egg
  • 1 teaspoon dry mustard
  • 1 cup Gluten Free Bisquick
  • 2 egg whites
  • 1 egg
  • 1/4 cup milk
  • 1/4 reserved chopped onion from the filling

Instruction

  • Preheat oven to 350°F. Spray a 9x13 in. square glass baking dish with cooking spray or olive oil.
  • Heat oil in a large skillet over medium heat.
  • Add the onion, and sauté for 3-4 minutes, or until translucent and starting to soften.
  • Add the carrots and zucchini, and sauté for another 5-6 minutes, or until veggies are soft.
  • Add the spinach, and cover with a lid for 6-8 minutes, stirring occasionally, or until the spinach is wilted.
  • Place the veggies in a bowl and set aside to cool slightly.
  • While the vegetables cool, prepare the crust. In a bowl, combine the Bisquick, egg whites, egg, milk, and reserved onion and stir together until smooth. Spread into the prepared baking dish and set aside.
  • To the bowl with the vegetables, add the cottage cheese, cheddar cheese, 1/2 cup parmesan cheese, egg whites, egg, and dry mustard, and mix until fully combined.
  • Spoon the veggie and cheese mixture on top of the crust, and spread evenly.
  • Sprinkle the top with 2Tablespoons parmesan cheese.
  • Bake, uncovered, at 350°F for 30-35 minutes, or until it is cooked through, golden, and bubbly.