NUTRITION

SERVINGS

INGREDIENTS

1 cup zucchini

1 cup yellow summer squash

0.5 medium yellow onion

1 tsp olive oil

2 large eggs

0.75 cup egg whites

0.5 cup low-fat cottage cheese

2 tbsp almond flour

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with the olive oil.

• 2

  Grate the zucchini and yellow summer squash using a box grater, then place them in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.

• 3

  Finely dice the yellow onion and sauté in a small pan over medium heat until it becomes soft and translucent.

• 4

  In a large mixing bowl, whisk together the eggs, egg whites, low-fat cottage cheese, almond flour, garlic powder, sea salt, and black pepper until smooth.

• 5

  Stir the squeezed squash, sautéed onions, and chopped fresh parsley into the egg mixture until everything is evenly distributed.

• 6

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

• 7

  Bake for 35 to 40 minutes, or until the kugel is set in the center and the top has developed a lovely golden-brown color.

• 8

  Allow the kugel to rest for 5 minutes before slicing and serving warm.