NUTRITION

SERVINGS

INGREDIENTS

1 cup Low-Fat Cottage Cheese

1 cup Liquid Egg Whites

1 large Egg

1 cup chopped Zucchini

2 cups Fresh Spinach

2 tablespoons shredded Parmesan Cheese

1 tablespoon Nutritional Yeast

1 teaspoon Extra Virgin Olive Oil

1/2 cup chopped Yellow Onion

1 clove minced Garlic

1/2 teaspoon dried Oregano

1/2 teaspoon dried Basil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the chopped onion and zucchini until they begin to soften.

• 3

  Add the minced garlic and fresh spinach to the skillet, cooking for about 2 minutes until the spinach is fully wilted.

• 4

  In a large mixing bowl, whisk together the cottage cheese, liquid egg whites, whole egg, nutritional yeast, dried oregano, and dried basil.

• 5

  Stir the sautéed vegetable mixture into the egg and cheese base until evenly distributed.

• 6

  Pour the entire mixture into the prepared baking dish and level the top with a spatula.

• 7

  Sprinkle the shredded parmesan cheese over the top of the casserole.

• 8

  Bake for 30 to 35 minutes or until the center is set and the top is golden brown.

• 9

  Remove from the oven and let the casserole rest for 5 minutes before serving to ensure it holds its shape.