Zuchinni Romano Casserole

By apanda

Ingredients
  • 6 zucchini, sliced

  • 2 eggs, beaten (or use egg substitute)

  • 1 cup mayonnaise (low fat mayo not recommended for this recipe)

  • 1 small onion, diced

  • 1 cup grated Romano cheese

  • 1/4 teaspoon ground black pepper

  • 1 tsp garlic powder

  • 24 buttery round crackers, crushed

  • 2 tablespoons butter, diced

Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking pan with cooking spray.

  2. Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to a boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside.

  3. In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper and garlic powder. Fold in squash, then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter.

  4. Bake in preheated oven for 30 to 40 minutes, until middle of casserole is no longer moist, and springs back when gently pressed. Sprinkle w/ a dash of parprika for color, or sprinkle with chopped fresh parsley before serving.


Nutritional Facts

Servings
8
Servings Per Recipe
8
Amount Per Serving
Calories
382
Total Fat
33.3g
Cholesterol
83mg
Sodium
847mg
Total Carbs
14.3g
Dietary Fiber
2.4g
Protein

dinner carbs under 15g romano cheese lunch brunch dinner casseroles zucchini veggie baked

2 replies

Avera
Avera 2009-08-23 22:26:35 -0500 Report

This is a main dish dinner recipe for me. With salad, you would have a whole delicious meal, not to mention a healthy one.

apanda
apanda 2009-08-23 12:44:00 -0500 Report

You are quite welcome. My goal is to accumulate 365 different zuchinni recipes so that I can eat it almost everyday! I love the stuff. It is so healthy, low fat and low carb.