Ingredients

The following ingredients have 6 Servings
  • 4 egg whites
  • 1 clove garlic, minced
  • 2 teaspoons Dijon mustard
  • 2 tablespoons chopped basil or 2 teaspoons dry dill weed or Italian seasoning
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup Cabot No Fat Cabot Cottage Cheese
  • 6 ounces Cabot Seriously Sharp Cheddar, shredded, divided (about 1 ½ cups)
  • 2½ pounds zucchini, cut into half-moons, about ⅓-inch thick

Instruction

  • PREHEAT oven to 350° F. Coat a 2½ quart baking dish with cooking spray.
  • WHISK egg whites, garlic, Dijon, herbs, salt and pepper in a large bowl. Add cottage cheese and 2 ounces (½ cup) cheddar cheese. Add zucchini and stir to coat. Transfer to the prepared baking dish. Sprinkle the remaining 1 cup Cabot Seriously Sharp Cheddar Cheese on top.
  • TRANSFER to the oven and bake until the zucchini is just tender, the casserole is bubbling and the cheese is golden on top, 45 to 50 minutes. Let sit 10 minutes before serving with a slotted spoon.