Cheese-Zucchini Bake
Contributed by: Jennifer Bier, MS, RD, LD Manager | Ambulatory Nutrition
Low-fat dairy and eggs provide necessary protein without increasing the risk for gout. This cross between a vegetarian lasagna and “impossible” pie provides a gout-friendly protein option.
- 1 cup low-fat cottage cheese
- ½ cup grated zucchini
- ½ small onion, chopped
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- ¼ cup grated parmesan cheese
- 2 eggs
- ¼ cup vegetable oil
- ¾ teaspoon Italian seasoning blend (or ½ tsp oregano plus ¼ tsp basil)
- 1/8 teaspoon each of salt and pepper (½ cup shredded mozzarella, optional)
- Preheat oven to 350 degrees. Lightly oil an 8×8 inch baking dish and set aside.
- In a medium bowl, mix cottage cheese with grated zucchini and finely chopped onion.
- Add the flour, baking powder and parmesan to the cheese-zucchini mixture. Stir to combine.
- Lightly beat the eggs, then add to the mixture along with the vegetable oil. Add the seasonings and stir until combined.
- Put the mixture into the prepared baking dish. Bake at 350 degrees for about 30 minutes or until fully set and golden on top.
- If desired, add the shredded mozzarella about 20 minutes into the cooking time, allowing it to melt on top.
- Cut into 4 servings. Serve warm, topped with your favorite tomato sauce.
Cook’s Notes:
*Each serving provides about 280 Calories and 10 g protein.
*Recipe can easily be doubled.
