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Zucchini Casserole

4.53 from 44 votes

This easy Zucchini Casserole is perfect for bringing to potlucks all summer. Just mix the ingredients, bake, and enjoy!

Prep Time: 10

Cook Time: 45

Total Time: 55

Yield: 12 servings

Course: Dinner, Side Dish

Cuisine: American

Ingredients

4 cups grated zucchini (squeezed dry with a towel after)
1 1/4 cups Heart Smart Bisquick (*see note below to substitute)
1/3 cup minced onion
3 large egg whites (beaten)
1 large egg (beaten)
1 tbsp olive oil
1/4 cup grated Parmesan cheese (good quality)
1 tsp kosher salt and fresh black pepper (to taste)
1 tsp parsley

Instructions

Preheat oven to 350°F.
Mix everything together in a bowl.
Spray 9 x 13-inch baking dish with cooking spray and pour mixture.
Bake until golden brown and a toothpick inserted in the center comes out clean, approximately 45 to 50 minutes.
Cut into 12 equal pieces.

Notes

Bisquick Substitute Recipe:

1 1/4 cup all purpose wheat or gluten-free flour mix
1 ½ tsp baking powder
½ tsp kosher salt
1 tbsp oil or melted butter

Combine all the ingredients and use it in place of bisquick.

If you're trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.

Nutrition

Serving: 1square, Calories: 83kcal, Carbohydrates: 11g, Protein: 4g, Fat: 3g, Sodium: 253mg, Fiber: 1g, Sugar: 2g

- WW Points: 2

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