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Zucchini Casserole Recipe

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This cheesy Baked Zucchini Casserole is made with fresh zucchini, Yogurt, flour and cheese!  It is an easy, low carb zucchini bake recipe that everyone will love.This simple baked zucchini casserole recipe is a great recipe for using up all of that amazing summer zucchini.
Total Time:
60 mins
Serves:
9 Squares

INGREDIENTS:

1 cup thick plain yogurt(Vegans can use dairy free yogurt)
2 tsp Flax seed powder
2 tbsp whole wheat flour or flour of your choice
3 cups zucchini, grated and squeezed well
1/2 cup shredded mozzarella( or Vegan cheese)
1 tsp salt
1 and 1/2 teaspoon black pepper
1 tbsp Parmesan
1 tsp Italian seasoning

METHOD:

1. Preheat oven to 375F. Mix Flax seeds powder with 1 tbsp water and keep a side for 2 mins.
2. Grate the zucchini and squeeze out the extra water using muslin cloth.

3. In a medium bowl Mix yogurt, flour and above Flax seed powder paste until you have a smooth mixture.
4. Sprinkle salt , Parmesan cheese and black pepper on zucchini and mix with your hands so that it is coated evenly.
5. Grease the baking pan. Place 1/2 of the grated zucchini. 
Top it with 1/2 of mozzarella and 1/4 of the yogurt sauce. Layer with the other half of zucchini. Top with the rest of the yogurt sauce and cover with aluminium foil.
6.Bake it for 35 min.
 Uncover and add the rest of the mozzarella, Italian seasoning and bake for another 15-20 minutes or until golden.

7. Zucchini Casserole is ready to serve.


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