Cheesy Zucchini Casserole is a delightful dish that effortlessly marries health with flavor. This casserole layers tender slices of zucchini with rich, creamy textures from fat-free cheeses and Greek yogurt, creating a dish that’s both nutritious and indulgently satisfying.
It’s perfect for those who are watching their weight but aren’t willing to compromise on taste. The crisp breadcrumb topping adds a wonderful contrast to the soft, cheesy layers beneath, making every bite a blend of textures that’s simply irresistible.
What makes this Weight Watchers-friendly recipe a standout is its clever use of ingredients that keep calories in check without skimping on flavor.
The combination of fat-free mozzarella and feta cheeses ensures that each serving is light yet flavorful, and the addition of classic Italian seasoning ties all the components together with a hint of herby goodness. It’s an ideal choice for a family dinner or a cozy meal that promises to satisfy your cravings in the most healthful way.
Weight Watchers Zucchini Casserole
Ingredients:
- 2 ½ lbs zucchini, sliced into rings
- 3 eggs
- ½ cup Panko breadcrumbs (Japanese-style), plus more to taste
- ¾ cup fat-free mozzarella cheese, shredded
- 5 oz fat-free feta cheese, crumbled
- ½ tsp table salt, more to taste
- ¼ tsp black pepper, more to taste
- 1 tsp Italian seasoning
- 2 tbsp all-purpose flour
- ¾ cup nonfat plain Greek yogurt
Instructions:
- Preheat the oven to 375°F (190°C).
- Prepare the zucchini: Wash and slice the zucchini into thin rings.
- Mix wet ingredients: In a bowl, combine the eggs, Greek yogurt, flour, salt, pepper, and Italian seasoning. Whisk until the mixture is smooth.
- Layer the casserole: Grease a large casserole dish or a 9×13-inch pan. Arrange about half of the zucchini slices in the bottom of the dish, laying them flat and evenly spaced. Pour just under half of the egg mixture over the zucchini. Sprinkle half of the crumbled feta and mozzarella cheeses over the top.
- Add the second layer: Repeat the layering with the remaining zucchini, egg mixture, and cheeses.
- Top with breadcrumbs: Evenly sprinkle the Panko breadcrumbs over the top layer.
- Bake: Place the casserole in the oven and bake for about 30-35 minutes, or until the zucchini is fork-tender and the egg mixture has set. If the breadcrumbs need more browning, turn on the broiler for about a minute, keeping a close watch to avoid burning.
- Rest before serving: Let the casserole sit for about 10 minutes after baking. This allows it to set, making it easier to cut and serve.
