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.
All colors of zucchini are fine. I used the standard green, however yellow would work or a combination of the two would be just as good.I'd also play with the cheese. You can use most any kind; if you are a fan of the pre-shredded packages like I am, there are plenty of choices. My favorites are jack, cheddar, Mexican asadero or the blended ones like gruyere and Swiss.Just make sure that the cheeses are good "melters".Vegans can enjoy this by using the cheese alternatives now widely available.I've made this now a few times and decided to branch out and see how other veggies worked with this simple technique. Cauliflower was great. I chopped it up in the food processor, like shredding the zucchini and used a mild jack that was also shredded. I followed my own instructions for baking and the result was delicious.Old fashioned box graters work fine for the zucchini, however that will take a little longer. I chopped the garlic in the food processor, switched the blade and grated all the zucchini in about 30 seconds!3*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)4*PointsPlus (Old plan)
2-Ingredient Shredded Zucchini Casserole
Amount Per Serving (1 /3 casserole)
Calories 148Calories from Fat 63
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/skinny-easy-cheesy-shredded-zucchini-casserole/