Saturday, July 14, 2012

Light & Tasty Zucchini Casserole

This weekend, we are having our maiden camping trip in the new camper. We are calling it "Glamping" since some call it glamorous camping. TC has been saying that we are roughing it easy this weekend. Whatever you want to call it, we're having a good time. My parents brought their motorhome and are staying next to us, so anything that we realize we've forgotten, they have been able to supply for us.

We had our first cookout tonight while we were camping and everything was delicious. We had some grilled burgers, zucchini casserole and corn on the cob. Dessert was a peanut butter pie, but that will be in another post. Since I am still trying to use of the last of the zucchini, I was happy to make a recipe that was on one of the blogs that I follow. It turned out very yummy and since it's pretty low in points, that's even better! Here's the recipe:

adapted from Sweet Tooth, Sweet Life
Servings: 9
Points: 3

1 t. olive oil
3 t. butter, divided
6 c. coarsely grated zucchini
1 c. chopped onion
1/2 c. chopped peppers
1 T. flour
1 c. low-fat evaporated milk
1 t. Dijon mustard
1/2 t. garlic powder
1/4 t. salt
1/8 t. black pepper
3/4 c. shredded reduced-fat sharp cheddar cheese
2 large egg whites
1/4 c. panko breadcrumbs

Preheat oven to 400 degrees F. Lightly spray a 9×9 baking dish with cooking spray.

In a large skillet, heat olive oil over medium heat. Add zucchini, onion, and peppers and cook for 10-15 minutes or until the liquids have evaporated. Transfer to a bowl and set aside.

Add 2 teaspoons of butter to skillet over medium heat. Add flour and cook for 1 minute, stirring constantly. Add milk, Dijon, garlic powder, salt, and pepper and whisk until mixture thickens, about 4-5 minutes. Remove from heat and stir in cheese until blended. Pour over zucchini mixture, stir, and set aside.

In a small bowl, beat egg whites until soft peaks form. Gently fold egg whites into zucchini mixture, then pour mixture into prepared baking dish. Melt the remaining teaspoon of butter, combine with panko breadcrumbs, and sprinkle on top of casserole.

Bake for 35-40 minutes or until heated through. Enjoy!

I got a late start today, but I did get in a 4 mile run. I ran out of the campground and into our company's executive conference center. It's a beautiful property that is adjacent to the employee recreation area where we are staying on the lake. We also got to spend a little bit of time on the lake before the storms hit and I did a little bit of waterskiing. Love the active weekends!

So long for today...


  1. Great recipe for a light dinner! Thanks for your awesome blog filled w/ so many healthier alternatives - I nominated you for the Lovely Blog award!

    1. Thank you Jen! That really means a lot to me. I'm glad you like the blog!!