2-Ingredient Shredded Cheesy Zucchini Casserole
This casserole is delicious hot, or at room temperature, which makes it a great summertime veggie dish.
Servings: 3
Ingredients
- 4 medium zucchini, shredded (about 3 cups)
- 1 cup shredded cheese (I used a reduced fat Mexican blend)
- 2 garlic cloves, minced (optional)
- Salt and pepper, to taste
Instructions
- Heat the oven to 350F degrees. Spray an 8-inch baking or gratin pan.
- Place all ingredients in a large bowl and mix together thoroughly.
- Spoon into pan and bake for 30 minutes.
- Serve hot or at room temperature.
Notes
Serving size: 1/3 recipe
WW Points: Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan)
Recipe Notes & Serving Suggestions
- Zucchini tips – Green, yellow, or striped zucchini all work. Use whichever you have on hand.
- Cheese options – Any good melting cheese (cheddar, mozzarella, Swiss, provolone, Monterey Jack, etc.) will be delicious. To save WW Points, go with reduced-fat cheese.
- Shredding options - Either a box grater or food processor will work.
- Texture – Be sure to squeeze out excess liquid from the shredded zucchini if it seems watery; this helps keep the casserole firm.
- Serving ideas – This casserole pairs well with chicken, fish, pork, or beef. It can also stand alone as a vegetarian main dish with a side salad and a slice of crusty bread.
- Leftovers – Store covered in the fridge for up to 3 days. Enjoy cold, warmed in the microwave, or even crumbled over a salad for extra flavor.
Nutrition
Serving: 1/3 casserole | Calories: 148kcal | Carbohydrates: 10g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 252mg | Potassium: 715mg | Fiber: 3g | Sugar: 7g | Vitamin A: 601IU | Vitamin C: 47mg | Calcium: 202mg | Iron: 1mg