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Cottage Cheese and Zucchini Casserole
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Cottage Cheese and Zucchini Casserole

1 Hr(s) 5 Min(s)
20 Min(s) Prep
45 Min(s) Cook
Healthy Living
Bake this Cottage Cheese and Zucchini Casserole for a warm and comforting dish. Serve up this creamy vegetable delight and enjoy with the family.
What You Need
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16 servings
Original recipe yields 16 servings
2 Tbsp. oil
4 small zucchini (1 lb.), sliced
4 small yellow squash (1 lb.), sliced
1/4 lb. sliced fresh mushrooms
2 cloves garlic, minced
3 egg s, beaten
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Finely Shredded Mild Cheddar Cheese
4 green onions, sliced
1/4 cup chopped fresh basil
2 Tbsp. flour
1 tsp. dried oregano leaves
1/2 tsp. crushed red pepper
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Let's Make It
1
Heat oven to 350°F.
2
Heat oil in large skillet on medium-high heat. Add zucchini, squash, mushrooms and garlic; cook 5 min., stirring frequently. Drain.
3
Mix remaining ingredients in large bowl until blended. Stir in cooked vegetable mixture. Spoon into 2-1/2-qt. casserole sprayed with cooking spray.
4
Bake 45 min. or until knife inserted in center comes out clean.
Kitchen Tips
Tip 1
Substitute
Substitute 4 additional zucchini for the yellow squash.
Tip 2
Special Extra
Stir 1-1/2 tsp. Italian seasoning into cottage cheese mixture before adding the cooked vegetable mixture.
Nutrition
Calories
100
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 210mg
9%
Total Carbohydrates 5g
2%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 8g
16%
Vitamin A
8%
Vitamin C
10%
Calcium
25%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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