Diabetic Zucchini Casserole

This diabetic zucchini casserole is good if you like zucchini! The ingredients are very simple but the taste is very big. This casserole dish has zucchini, mustard, cheese, nutmeg, and green onion. A great casserole combination. I think this zucchini casserole makes eating vegetables a little more tolerable. Give it a try!

Fixed this last night. Took 15 minutes to prepare with doubling the recipe. Family likes it, but we put it on toast. My husband dabbed it with hot sauce to spice it up. He's not always of a fan of my vegetarian meals, but he liked it. It's a tad watery, I would suggest thoroughly drying the zucchini before you mix it with the other ingredients. Overall, I will fix it again. Keep in mind, you have to like zucchini to like this recipe!

Bake Zucchini with Cheese

Servings: 3

Measure Ingredient:


2 medium Zucchini; sliced very thin ( I shredded mine)

1 Egg;

1 teaspoon Prepared mustard;

1/2 teaspoon Ground white pepper;

1/2 teaspoon Ground nutmeg;

1 Green onion; sliced thin

1/2 cup Lowfat Swiss cheese; grated ( I used mozzarella)

Recipe Instructions:

1. Put the zucchini in a colander or on towels to drain off the moisture. Combine the remaining ingredients. Add the zucchini and mix well.

2. Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to 45 minutes.

1/3 recipe - 72 calories, 1/2 med-fat meat exchange, 1 vegetable 3 grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg potassium, 100 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93

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