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Light Zucchini Bake

BettyCrocker Recipe by

Light Zucchini Bake

Try this zucchini recipe from Pillsbury. 8 servings

(2 comments)
  • Prep Time 25 min
  • Total Time 1 hr 10 min
  • Servings 0
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Nonstick
cooking spray
1
cup chopped peeled zucchini
1
(8-oz.) carton (1 cup) refrigerated or frozen fat-free egg product, thawed, or 4 eggs
2
tablespoons margarine or butter, melted
1/2
teaspoon dried parsley flakes
1/4
teaspoon salt
1/8
teaspoon pepper
1/2
cup grated Parmesan cheese
3
cups diced unpeeled zucchini
1
small onion, finely chopped
1
cup reduced-fat baking mix

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In food processor bowl with metal blade, puree zucchini to make 1/2 cup.
  • 2 In medium bowl, combine pureed zucchini, egg product, margarine, parsley, salt, pepper and 6 tablespoons of the Parmesan cheese; blend well. Stir in diced zucchini and onion. Add baking mix; mix well. Pour into sprayed baking dish. Sprinkle with remaining 2 tablespoons Parmesan cheese. Spray cheese with nonstick cooking spray to lightly coat top.
  • 3 Bake at 350°F. for 35 to 45 minutes or until casserole is golden brown and toothpick inserted in center comes out clean.
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