Baked Cottage Cheese and Zucchini Casserole with Fresh Herbs

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

Baked Cottage Cheese and Zucchini Casserole with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Baked Cottage Cheese and Zucchini Casserole with Fresh Herbs

This delightful casserole blends creamy low-fat cottage cheese with tender layers of zucchini, enriched by a whole egg and accented with fresh herbs and a hint of garlic. A light sprinkle of Parmesan cheese and a drizzle of olive oil round out this warm, savory dish that is both satisfying and nutritious, making it a perfect option for any meal of the day.

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NUTRITION

415kcal
Protein
40.9g
Fat
23.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (226g)

1 medium Zucchini (196g)

1 large Egg (50g)

2 tbsp Grated Parmesan Cheese (10g)

2 tbsp Fresh Mixed Herbs (6g)

1 clove Garlic (3g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the zucchini into thin rounds. Finely mince the garlic and roughly chop the fresh herbs.

  • 3

    In a mixing bowl, combine the low-fat cottage cheese, beaten egg, chopped herbs, and minced garlic. Stir until well mixed.

  • 4

    Gently fold in half of the zucchini slices into the cheese mixture.

  • 5

    Lightly grease a small casserole dish with olive oil. Arrange a layer of zucchini slices at the bottom of the dish.

  • 6

    Pour the cottage cheese mixture over the zucchini layer and smooth the top.

  • 7

    Arrange the remaining zucchini slices on top of the mixture. Sprinkle the grated Parmesan evenly over the zucchini.

  • 8

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

  • 9

    Remove from oven and let it cool for a few minutes before serving.

Baked Cottage Cheese and Zucchini Casserole with Fresh Herbs

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

Baked Cottage Cheese and Zucchini Casserole with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Baked Cottage Cheese and Zucchini Casserole with Fresh Herbs

This delightful casserole blends creamy low-fat cottage cheese with tender layers of zucchini, enriched by a whole egg and accented with fresh herbs and a hint of garlic. A light sprinkle of Parmesan cheese and a drizzle of olive oil round out this warm, savory dish that is both satisfying and nutritious, making it a perfect option for any meal of the day.

NUTRITION

415kcal
Protein
40.9g
Fat
23.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (226g)

1 medium Zucchini (196g)

1 large Egg (50g)

2 tbsp Grated Parmesan Cheese (10g)

2 tbsp Fresh Mixed Herbs (6g)

1 clove Garlic (3g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the zucchini into thin rounds. Finely mince the garlic and roughly chop the fresh herbs.

  • 3

    In a mixing bowl, combine the low-fat cottage cheese, beaten egg, chopped herbs, and minced garlic. Stir until well mixed.

  • 4

    Gently fold in half of the zucchini slices into the cheese mixture.

  • 5

    Lightly grease a small casserole dish with olive oil. Arrange a layer of zucchini slices at the bottom of the dish.

  • 6

    Pour the cottage cheese mixture over the zucchini layer and smooth the top.

  • 7

    Arrange the remaining zucchini slices on top of the mixture. Sprinkle the grated Parmesan evenly over the zucchini.

  • 8

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

  • 9

    Remove from oven and let it cool for a few minutes before serving.