ZUCCHINI DISH
Liezl het hierdie murgpampoentjie gereg saam vroulief voorberei, ek is mossie ‘n ou vir sulke snaakse geregte nie maar hierrie was baie lekker.
- 4 egg whites
- 1 clove garlic, minced
- 2 teaspoons Dijon mustard
- 2 tablespoons chopped basil or 2 teaspoons dry dill weed or Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 cup cottage cheese
- 1½ cups Sharp Cheddar, shredded, divided
- 600 – 700 g zucchini, cut into half-moons, about ⅓-inch thick
Preheat oven to 180ºC. Coat a baking dish with cooking spray.
Whisk egg whites, garlic, Dijon, herbs, salt and pepper in a large bowl.
Add cottage cheese and 2 ½ cup cheddar cheese. Add zucchini and stir to coat.
Transfer to the prepared baking dish. Sprinkle the remaining 1 cup Sharp Cheddar Cheese on top.
Transfer to the oven and bake until the zucchini is just tender, the casserole is bubbling and the cheese is golden on top, 45 to 50 minutes.
Let sit 10 minutes before serving with a slotted spoon.
Recipe tested by Liezl Louw
Photo: Gideon Louw
