Zucchini Casserole

[Guest guest]

This not only makes a great lunch, but also a snack. It has 5 grams of carbs and 11 grams of protein per serving. Yield: 6 servings

 

Zucchini Casserole

 

2 T butter

1 1/2 pounds zucchini, unpeeled, washed, and sliced

2 eggs, beaten

1 T unbleached flour

1/2 tsp dry mustard

1/2 tsp ground nutmeg

1/2 tsp salt

Pepper

1 packet Splenda, or sugar, or white Stevia

1 C heavy cream

6 ounces sharp Cheddar cheese, shredded

 

1. Preheat the oven to 325 degrees, and spray a large casserole with nonstick cooking spray.

 

2. Melt the butter in a large, heavy skillet. Add the sliced zucchini, and sauté over medium-high heat until tender, stirring frequently. When done, remove from the heat and let cool until lukewarm. Place in the prepared casserole.

 

3. Combine the eggs, flour, mustard, nutmeg, salt, pepper to taste, and Splenda in a large mixing bowl.; whisk together well. Add the heavy cream and Cheddar, and mix well.

 

4. Add the egg mixture to the cooled zucchini, and mix well. Place in the oven and bake for 30 minutes or until set. Cool and serve.