This Skinny Zucchini Casserole recipe is skinny but absolutely not a boring diet food. Even zucchini haters will love this tasty casserole! Serve it for lunch or as a side for dinner. You'll miss it even in winter!
We LOVE vegetarian recipes with zucchini during summer. Cheese stuffed zucchini boats, vegan zucchini tomato casserole and feta zucchini fritters are our summer favorites.
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 recipe 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 dip made of yogurt and cucumber to have the great flavors of summer.
As a child, I remember zucchini was one of the vegetables I didn't enjoy eating. I never refused to eat a meal made by mom, I wasn't that kind of kid. However, there were a few foods that I found really tasteless. I can't even tell you how zucchini has become my favorite summer vegetable now. I LOVE to create recipes with it!
About The Ingredients
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 recipe.
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 just a few tablespoons of kasar cheese, which is a Turkish type of cheese but mozzarella or parmesan works fine too. If you are a fan of cheese in your casserole recipes, go check out our baked cheesy zucchini too!
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.
This zucchini casserole recipe 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.
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📖 Recipe
Skinny Zucchini Casserole Recipe
INGREDIENTS
- ½ tablespoon butter for the pan you can use a cooking spray instead
- 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 mozzarella kasar cheese or parmesan
INSTRUCTIONS
- Preheat the oven to 190C.
- Grease a baking pan with butter.
- Place the grated zucchini on a cheesecloth and squeeze as much liquid as you can. See the video above for this.
- In a large bowl, whisk eggs. Add in the zucchini, black pepper and salt. Stir until combined well. Add in 1 tablespoon cheese and give it a good stir.
- Pour this mixture into the baking pan and spread evenly.
- Sprinkle cornmeal and breadcrumbs and bake for 30 minutes.
- Remove it from oven, top with the remaining cheese. Make small holes with a knife and bake for another 5 minutes or until the cheese melts.
- Serve warm.
Video
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
MAUDE says
LUV YOUR RECIPES! can I ask for a favor? you sometimes switch between metric and the us/imperial; can you give both all the time?
Lulu says
I am living in Turkey and would like to try this recipe. What is Cornmeal in Turkish and can I substitute it with anything else. I realise you do NOT mean Corn Flour. I just made your Patlican Kebap tonight - we loved it. Thank you again.
Judy P says
I love zucchini and will def be trying some of these recipes. One thing, I can't believe you don't have garlic in any of them?????
Amy says
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.
oZGe says
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.
Zerrin says
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.
oZGe says
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 🙂
Asuman says
Harika gozukuyor. Hem lezzetli hem de saglikli tarifleri tercih ediyorum ben de. Kesinlikle deneyecegim.
Ellerinize saglik, sevgiler.
Asuman
Miller875 says
Do you know the nutrition facts for this recipe? Worried about fat/ cal with cheese, egg and breadcrumbs/ cornmeal. Looks great!
susie says
Can i sub cornmeal with rice flour?
Zerrin says
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.
Ugur says
Ellerinize saglik Zerrin Hanim, Tarifiniz sahane gorunuyor! (Ustune ustluk yag olmamasi cok daha guzel 🙂 )
katie says
Very good, I just made it and came out delicious, very light just the way a like it without all that taste of cheese.
Zerrin says
Thank you for your feedback! Glad that you loved it!
pizzarossa says
This will be on the list when my gardening friends start gifting me with big bags of zucchini! It looks great!
Lauren says
I don't even like zucchini much, but this casserole appeals to me so much! I'm definitely pinning it to try soon. 🙂
boregi says
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 🙂
KalynsKitchen says
Zerrin, what a great-sounding recipe!
Zerrin says
Thank you Kalyn! It is one of those rare easy, tasty, healthy dishes!
oZGe says
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...
Zerrin says
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.