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this low-carb take on scalloped potatoes is even more satisfying than you may think!
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SkinnyMS

Cheesy Scalloped Zucchini

This veggie-rich, delectably-cheesy side dish is bound to become a new dinner time favorite!
Prep Time15 minutes
45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: Budget-Friendly, Low-Carb
Servings: 6 people
Calories: 112kcal
Author: Chef Nichole

Ingredients

  • 1 cup low-fat cottage cheese
  • 4 egg whites
  • 2 tablespoons skim milk
  • 1/2 teaspoon kosher salt
  • 1 tablespoon Dijon mustard
  • 2 teaspoons thyme leaves (fresh), chopped
  • 1 tablespoon flour
  • 6 medium zucchini cut into 1/4 inch circles
  • 1 cup fat-free cheddar cheese shredded

Instructions

  • Preheat oven to 375. Spray a casserole dish with non-stick spray an set aside.
  • In a mixing bowl, combine all ingredients except for the cheddar cheese and zucchini, mix well.
  • Place a single layer of zucchini in the bottom of the casserole dish. Top with the cottage cheese mixture (about 1/2 to 3/4 cup) and sprinkle with a little of the cheddar cheese. Repeat, ending with the cheddar cheese, until all ingredients are used.
  • Spray a sheet of foil with non stick spray and cover the zucchini (sprayed side down). Bake for 30 minutes. Remove the cover and return to the oven and bake for another 15 to 20 minutes or until browned and bubbly. Let sit for 10 minutes before serving.

Notes

If you prefer your dish with less liquid, follow these steps:
  1. Add sliced zucchini to a sieve or strainer and place over a bowl.
  2. Spinkle zucchini slices with 1 teaspoon salt and toss zucchini.
  3. Place a plate or bowl on top of zucchini to help with the process.
  4. Allow zucchini to set for 30 minutes, rinse, pat dry, and continue with recipe instructions.
  5. Discard liquid.