Lo-Cal Zucchini Puff
A light, savory zucchini casserole with cheesy flavor and herb notes, perfect for health-conscious meals or as a tasty side dish for any occasion.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, stir together the Egg Beaters, melted diet oleo, and set aside.
- In a large mixing bowl, combine diced zucchini, lite Bisquick, salt, pepper, and oregano.
- Add the egg mixture to the dry ingredients and mix well.
- Stir in half of the grated low-calorie Cheddar cheese.
- Pour the mixture into a 2-quart casserole sprayed with Pam.
- Top with the remaining cheese.
- Bake for 50 to 60 minutes until golden and cooked through.
- Serve hot and enjoy this stuffing-like zucchini dish.
Tips & Substitutions
For a variation, try adding chopped bell peppers or mushrooms for extra flavor. If you're looking for a gluten-free option, substitute the lite Bisquick with a gluten-free baking mix. Ensure the zucchini is well-drained to avoid excess moisture. For a creamier texture, you can mix in a dollop of Greek yogurt before baking.
Serving Suggestions
Serve this zucchini puff as a light main dish or a hearty side. It pairs beautifully with a fresh salad, like Apple Dandy Salad, or alongside grilled chicken for a complete meal. For a vegetarian option, serve with a side of roasted vegetables or a chickpea salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, or microwave in short intervals until heated. This dish is great for meal prep!
Nutrition & Diet Analysis (per serving)
Each serving of Lo-Cal Zucchini Puff contains roughly 63 calories, with 1g protein, 8g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 1239mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of Egg Beaters?
Yes, you can substitute regular eggs for Egg Beaters. Use 3 large eggs in place of the 3/4 cup of Egg Beaters, whisk them together before adding to the mixture. This will maintain the consistency and flavor of the dish.
What can I use instead of lo-cal grated Cheddar cheese?
If you can't find lo-cal grated Cheddar cheese, you can use any low-fat cheese or a dairy-free cheese alternative. Just keep in mind that the flavor may vary slightly depending on the substitute.
Is there a way to make this recipe vegan?
To make a vegan version, substitute the Egg Beaters with a flaxseed or chia seed mixture (1 tablespoon of seeds mixed with 2.5 tablespoons of water per egg). Use a plant-based butter substitute instead of diet oleo and a vegan cheese if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).