Low Fat Zucchini Recipes that are Lavishly Cheap!

Low Fat Zucchini Casserole

3 med. zucchini squash
1/2 c. chopped onion
2 fresh tomatoes, sliced
1 lb. skim cottage cheese
1 tsp. basil
1/2 tsp. oregano
2 tbsp. Parmesan cheese

Lightly oil saute pan with virgin olive oil. Saute zucchini and chopped onion in oil until onion is translucent.

Combine cottage cheese and tomato in blender (or you can use a bowl and a hand mixer).

Place alternating layers of zucchini and cottage cheese mix in 1 1/2 quart casserole dish. Combine parmesan cheese and Italian breadcrumbs. Sprinkle on top.

Bake at 350 degrees (F) uncovered for 25-30 minutes.
6 servings. Approximately $1.15 per serving.

1/4 cup Italian breadcrumbs
2 tbsp. Parmesan cheese
1/4 tsp. garlic salt
1/8 teaspoon black pepper
1 beaten egg
2 Zucchini squash (thinly sliced)

Virgin Olive Oil, or Cooking spray

Preheat oven to 425 degrees (F).

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Place beaten egg in shallow bowl. Dip zucchini slices in egg, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet.

Bake at 425 degrees (F) for 30 minutes or until browned and crisp. Serve immediately.