Low fat vegetable casserole
Ingredients
- 7 oz whole wheat pasta 200g
- 16 oz zucchini 460g
- 12 oz button mushroom 340g
- 9 oz cottage cheese 250g
- ¾ cup plain yogurt 180ml
- 1.5 oz white cheddar cheese 40g
- ½ teaspoon dry thyme
- ½ teaspoon dry dill
- 1 teaspoon parsley flakes
- ¾ teaspoon oregano
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Preheat the oven to 355°F/180°C.
- Cook the pasta according to the package in the boiling salty water.
- Make zucchini noodles (zoodles) with a spiralizer, or cut zucchini into thin half-moons.
- Cut button mushrooms into medium-sized cubes.
- Start making the sauce. Add cottage cheese, yogurt, dry thyme, dry dill, parsley flakes, dry oregano, salt, and pepper in a big bowl. Whisk them until combined. The sauce needs to be runny, so the casserole will not be dry. Add more yogurt or a splash of milk if necessary.
- Add cooked pasta, zucchini, and mushroom to the sauce. Toss until combined.
- Transfer to the baking dish, and sprinkle finely grated cheese on the top.
- Bake it at 355°F/180°C until golden brown.