Megan Monday: A versatile meal

Monday, February 28, 2011

Here's another meatless post. I've made this for dinner a couple of times and it's delish. I adore this casserole because it's like a quiche, but not as much work. You could also serve it for bfast or brunch- you can even take it as leftovers to make a work day taste a little better.

I promise these hearty little guys will make you a fab meal.

I like to serve this with a fruit salad, since you already have plenty of veggies in the actual casserole.

This recipe qualifies as a Megan Monday post for these very important reasons:
1. I like the recipe.
2. I thought Megan would like it.
3. It's extremely low cal but actually tastes like real food.
4. It's easy to make- there isn't even any butter certain people can accidentally forget to put in ;)

Tip: If you wanna go meatless, but still get hearty protein, eat some eggs/egg whites. They are versatile and you can get away with eating them for bfast, lunch or dinner. In fact, check out this article. What's more, egg whites have like 20 calories each- hello there, friendly little egg white.

Zucchini Casserole
Adapted from Gina's Weight Watcher Recipes
3 cups grated zucchini
2 cups raw baby spinach
1 1/2 cup bisquick (heart smart)
1 small onion, grated
4 egg whites
1 tablespoon olive oil
1/4 cup grated parmesan cheese
1 tsp salt
1/2 tsp parsley
1/2 tsp dill weed
THIS ONE IS A MUST: 1 tsp red pepper flakes
If you find the mixture to be a little dry, add a tablespoon or 2 of milk.

Preheat oven to 350°. Mix everything together in a bowl. Spray a pie dish or a 8x8 casserole with Pam and pour mixture.

Bake approximately an hour minutes, until golden brown. Put a toothpick in the center to test if it is done. If it comes out clean, it is ready.Divide into 9 equal parts.

Looks tasty, right?
Serve with tabasco sauce, ketchup and/or salsa.


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