Zucchini Casserole

Ok, so I might be addicted to pinterest's recipes.  I've been trying a lot of new things lately and this was another.  I had a couple zucchini's that needed used, so this was the winner!! 

Most of us (in our family) liked this, but I thought it turned out delicious!  The cheese really makes it good.  And the bisquick made like a crust on the bottom even though it was mixed in with all the other ingredients. 

Tasty!!

Zucchini Casserole

A great recipe for zucchini lovers! Makes a great side dish. I am always looking for great recipes for zucchini since I have so many in my garden. I used one large zucchini to make this recipe. It is best to use a 9 x 12 casserole dish.


Zucchini Casserole
Gina's Weight Watcher RecipesServings: 12 servings • Old Points: 2.5 pts • Points+: 3 pts
Calories: 110.2 • Fat: 6.2 g • Carb: 10.6 g • Fiber: 1.2 g • Protein: 3.7 g  

• 4 cups grated zucchini
• 1 cup bisquick (using heart smart)
• 1 small onion, grated
• 3 egg whites, 1 whole egg  (I actually used 2 whole eggs and the equivelent of 2 more eggs using an egg substitute (1 Tbs. milled flaxseed, 3 Tbs. water/ per egg))
• 1/4 cup olive oil
• 1/4 cup grated parmesan cheese
  
• 1 tsp salt
• 1 tsp parsley

Preheat oven to 350°. Mix everything together in a bowl. Spray a pie dish or a casserole with Pam and pour mixture. Bake approximately 45 minutes, until golden brown. Put a toothpick in the center to test if it is done. If it comes out clean, it is ready. Divide into 12 equal parts