What comes to your mind when you see the title of this post? Another boring diet food that has a nice photo? You will have to apologize to this Skinny Zucchini Casserole for thinking that way once you have the first bite. I promise, it will become one of your favorite summer treats before you realize. You can pair it with fresh Shepherd’s Salad or Cacik, which is a cold soup made of yogurt and cucumber to have the great flavors of summer.
It is a low calorie recipe, that’s right. But it doesn’t mean that it is tasteless and unappealing. On the contrary, even zucchini haters will love this amazingly tasty, yet skinny zucchini casserole.
For one thing, it doesn’t contain any oil or butter. I just used ½ tablespoon butter to grease the pan. I used a few simple ingredients for this incredibly yummy zucchini casserole. When someone sees and wants to make this recipe, there is no need to go for shopping. These are some very basic ingredients that I’m sure you always have in your kitchen.
Besides zucchinis, you mainly need 2 eggs and a little cornmeal and breadcrumbs, which will help the grated zucchini hold together. Also, to make this casserole that tasty, you need a little cheese and black pepper.
I used kasar cheese, which is a Turkish type of cheese but parmesan works fine too. I’m planning to use ricotta next time to make my casserole creamy. If you try it earlier, I’d love to hear how it turns out. A mixture of various cheeses could even be better. Then the zucchini casserole may not be that skinny though.
Personally, I feel that black pepper is a must for this recipe. You will agree with me when that very tempting smell of zucchini and black pepper fills in your home when baking. Black pepper is one of the ingredients here which saves this casserole from being boring.
Make sure you strain the excessive water of grated zucchini, otherwise your casserole becomes soggy and we don’t want that.
This zucchini casserole is healthy and full of flavor with a wonderful golden crust. I used a combination of cornmeal and breadcrumbs and kasar cheese to have this yummy crust. You can use just cornmeal and leave out breadcrumbs if you have a gluten-free diet.
- ½ tablespoon butter
- 3 and ½ cups grated zucchini
- 2 eggs, beaten
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons cornmeal
- 3 tablespoons breadcrumbs
- 4 tablespoons grated kasar cheese or parmesan
- Preheat the oven to 190C.
- Grease a baking pan with butter.
- Squeeze the grated zucchini with your hands and remove that excessive water.
- Add the beaten eggs, 1 tablespoon cheese, salt and black pepper and combine them well.
- Pour this mixture into the baking pan and spread evenly.
- Sprinkle cornmeal and breadcrumbs and the rest of the cheese on the top.
- Cover the paking pan with aluminium foil and bake for 30 minutes until puffed up.
- Take it out, uncover and bake for a further 15 minutes or until golden.
- Serve warm.
Nefis görünüyor, elinize sağlık. Ben de bunun hemen hemen aynısını ıspanakla yapıyorum. Breadcrumb derken gerçekten bayat ekmek kırıntısı mı kullanıyorsunuz yoksa galeta unu mu onu merak ettim. Sevgiler…
Teşekkürler Özge Hanım. Ispanaklısı da eminim çok lezzetlidir. Galeta unu kullanıyorum ama İngilizce karşılığı olarak breadcrumbs diyorum çünkü bizim galeta unu yerine onu kullanıyorlar. Sevgiler.
Zerrin, what a great-sounding recipe!
Thank you Kalyn! It is one of those rare easy, tasty, healthy dishes!
Wow, it must be yummy ! I already know what we’ll be eating in the summer when we’ll get loads of zucchini from my in laws
I don’t even like zucchini much, but this casserole appeals to me so much! I’m definitely pinning it to try soon.
This will be on the list when my gardening friends start gifting me with big bags of zucchini! It looks great!
Very good, I just made it and came out delicious, very light just the way a like it without all that taste of cheese.
Thank you for your feedback! Glad that you loved it!
Ellerinize saglik Zerrin Hanim, Tarifiniz sahane gorunuyor! (Ustune ustluk yag olmamasi cok daha guzel
)
Can i sub cornmeal with rice flour?
Never tried rice flour in casserole, but why not? I think it gives a nice rice flavor to yor casserole. Will try it next time.
Do you know the nutrition facts for this recipe? Worried about fat/ cal with cheese, egg and breadcrumbs/ cornmeal. Looks great!
Harika gozukuyor. Hem lezzetli hem de saglikli tarifleri tercih ediyorum ben de. Kesinlikle deneyecegim.
Ellerinize saglik, sevgiler.
Asuman
Ben yaptım ama olmadı
Üst katman çok kötüydü, hamur gibi kalmış resmen, ben daha çıtır bişey hayal etmiştim, üst katmanı kaldırdım yiyemedim, kabak kısmı da pek lezzetli olmadı tek başına. Senin fotolardaki görüntüde sanki kabak pişmemiş gibi yemyeşil mesela, benimki gayet renksiz oldu 
Bir sonraki sefere mısır ununu kabaklara karıştırmayı düşünüyorum, öyle daha iyi olabilir sanki.
Çok üzüldüm Özge Hanım. Neden öyle oldu acaba? Aslında üst katman da alttaki kabak da yumuşak oluyor. Kabak sotenin rendelenmiş ve fırında hali diyebiliriz bu tarif için. Kabağa lezzeti karabiber veriyor, o nedenle karabiber konusunda cömert olmak gerekiyor. Ben normal sakız kabağı kullandım, kabuğunu soymadan rendeleyip suyunu sıktım. Renk farklılığı neden olabilir bilemiyorum ki.
Aslında ben karabiber sevmediğim ve yemediğim için eklemedim, dereotu koydum onun yerine
Lezzet konusu çok önemli değil, o şekilde yerdik de üst katman kötüydü cidden :)) Ben kabakları soyduğum için rengi böyle olmamış olabilir, zaten çiğ hali de yeşilden çok sarı gibiydi. Neyse artık, bir dahaki sefere güzel olur inşallah 
Not recommended with frozen shredded zucchini. I made this tonight with my frozen surplus of shredded zucchini from last summers harvest. I had to thaw 2 quart bags to make 2 cups of zucchini after extracting the excess water. Since I only had 2cups I cut the recipe in half and decreased the cooking time. The casserole was not light and fluffy like other comments it was more dry and condensed. But the flavor was good. I will try this recipe again next summer with fresh zucchini.