Skinny Zucchini Casserole from Cabot Cheese

Cabot Cheese has been texting us weekly recipes and this one caught our eye.  With the summer vegetable season in full swing and zucchini in abundance, this was a treat for dinner this past Sunday. The seasonings and the cheeses give this great flavor.  With 2 1/2 pound of zucchini in this recipe you will definitely have plenty of leftovers.  This will reheat easily in the microwave. Enjoy!

Ingredients

4 egg whites

1 clove garlic, minced

2 teaspoons Dijon mustard

2 tablespoons chopped basil or 2 teaspoons dry dill weed or Italian seasoning

¾ teaspoon salt

½ teaspoon freshly ground pepper

1 cup Cabot Cottage Cheese

6 ounces Cabot Seriously Sharp Cheddar, shredded, divided (about 1½ cups)

2½ pounds zucchini, cut into half-moons, about ⅓-inch thick

Directions

Preheat oven to 350° F. Coat a 2½ quart baking dish with cooking spray.

Whisk egg whites, garlic, Dijon, herbs, salt and pepper in a large bowl. Add cottage cheese and 2 ounces (½ cup) cheddar cheese. Add zucchini and stir to coat.

Transfer to the prepared baking dish. Sprinkle the remaining 1 cup Seriously Sharp Cheddar on top.

Transfer to the oven and bake until the zucchini is just tender, the casserole is bubbling and the cheese is golden on top, 45 to 50 minutes. Let sit 10 minutes before serving with a slotted spoon.