Savory Herb-Baked Zucchini Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Herb-Baked Zucchini Casserole

YOUR SOLIN GENERATED RECIPE

Savory Herb-Baked Zucchini Casserole

Delight in this comforting, savory casserole featuring tender zucchini layered with a rich blend of eggs, low‐fat cottage cheese, and a hint of tangy Parmesan. Finished with bursts of cherry tomatoes, aromatic herbs, and a drizzle of olive oil, this dish offers a wholesome balance of flavors and textures perfect for a satisfying meal any time of day.

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NUTRITION

486kcal
Protein
39.3g
Fat
22.3g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (300g)

2 large Eggs

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 cup Cherry Tomatoes (75g)

1/4 medium Red Onion (25g)

1 tsp Olive Oil (5g)

1 oz Parmesan Cheese (28g)

2 tbsp Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with olive oil.

  • 2

    Slice the zucchini into rounds and finely chop the red onion and fresh herbs. Halve the cherry tomatoes.

  • 3

    In a large bowl, whisk the eggs until smooth, then stir in the low-fat cottage cheese and a pinch of salt and pepper.

  • 4

    Gently fold in the zucchini slices, red onion, cherry tomatoes, and fresh herbs, ensuring the mixture is well combined.

  • 5

    Transfer the mixture into the prepared baking dish and sprinkle evenly with the grated Parmesan cheese.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is lightly golden.

  • 7

    Remove from the oven, let stand for a few minutes, and serve warm.

Savory Herb-Baked Zucchini Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Herb-Baked Zucchini Casserole

YOUR SOLIN GENERATED RECIPE

Savory Herb-Baked Zucchini Casserole

Delight in this comforting, savory casserole featuring tender zucchini layered with a rich blend of eggs, low‐fat cottage cheese, and a hint of tangy Parmesan. Finished with bursts of cherry tomatoes, aromatic herbs, and a drizzle of olive oil, this dish offers a wholesome balance of flavors and textures perfect for a satisfying meal any time of day.

NUTRITION

486kcal
Protein
39.3g
Fat
22.3g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (300g)

2 large Eggs

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 cup Cherry Tomatoes (75g)

1/4 medium Red Onion (25g)

1 tsp Olive Oil (5g)

1 oz Parmesan Cheese (28g)

2 tbsp Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with olive oil.

  • 2

    Slice the zucchini into rounds and finely chop the red onion and fresh herbs. Halve the cherry tomatoes.

  • 3

    In a large bowl, whisk the eggs until smooth, then stir in the low-fat cottage cheese and a pinch of salt and pepper.

  • 4

    Gently fold in the zucchini slices, red onion, cherry tomatoes, and fresh herbs, ensuring the mixture is well combined.

  • 5

    Transfer the mixture into the prepared baking dish and sprinkle evenly with the grated Parmesan cheese.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is lightly golden.

  • 7

    Remove from the oven, let stand for a few minutes, and serve warm.