YOUR SOLIN GENERATED RECIPE
Zesty Baked Zucchini and Egg Gratin
Sautéed zucchini and protein-packed eggs baked into a savory gratin with a creamy, golden-brown finish that melts in your mouth.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
2 medium zucchini
1 tsp extra virgin olive oil
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 clove garlic
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small 8x8-inch baking dish.
Slice the zucchinis into 1/4-inch thick rounds and finely mince the garlic clove.
Heat the olive oil in a large skillet over medium heat and sauté the zucchini and garlic for 5 minutes until just tender.
Place the cottage cheese in a blender and pulse until completely smooth to create a silky base for the eggs.
In a large mixing bowl, whisk together the whole eggs, liquid egg whites, blended cottage cheese, sea salt, black pepper, and dried oregano.
Arrange the sautéed zucchini rounds in an even layer at the bottom of the prepared baking dish.
Pour the egg mixture over the zucchini and sprinkle the crumbled feta cheese evenly across the top.
Bake for 25 to 30 minutes until the center is set and the top has reached a beautiful golden-brown color.