Zucchini Bake


Colorful vegetable casserole that is very different but tasty. Also extremely healthy. If you don't have any egg substitute on hand, you can use one egg in its place.

8 servings


  • ½ cup chopped onion

  • 3 cups grated zucchini

  • 1 tablespoon vegetable oil

  • 1 ¼ cups rolled oats

  • ¼ cup shredded low-fat mozzarella cheese

  • ¼ cup egg substitute

  • ½ teaspoon dried basil

  • teaspoon ground black pepper

  • cup tomato sauce


  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Coat an 8x12 inch glass baking dish with vegetable cooking spray.

  3. In a medium size frying pan saute onion in oil until tender.

  4. In a medium size mixing bowl combine onion, zucchini, oats, mozzarella cheese, egg, basil or oregano, and pepper. Mix well. Spread mixture into the greased 8x12 inch baking pan. Spread tomato sauce evenly over the top. Bake in the preheated oven for 30 minutes or until heated through.

Nutrition Facts (per serving)

94 Calories
4g Fat
12g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 94
% Daily Value *
Total Fat 4g 4%
Saturated Fat 1g 4%
Cholesterol 2mg 1%
Sodium 101mg 4%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 5g
Vitamin C 9mg 44%
Calcium 81mg 6%
Iron 1mg 6%
Potassium 237mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.