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Cheese-Zucchini Bake
Low-fat dairy and eggs provide necessary protein without increasing the risk for gout.
This cross between a vegetarian lasagna and “impossible” pie provides a gout-friendly protein option.
Ingredients
- 1 cup low-fat cottage cheese
- ½ cup grated zucchini
- ½ small onion, chopped
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- ¼ cup grated parmesan cheese
- 2 eggs
- ¼ cup vegetable oil
- ¾ teaspoon Italian seasoning blend (or ½ tsp oregano plus ¼ tsp basil)
- 1/8 teaspoon each of salt and pepper (½ cup shredded mozzarella, optional)
Directions
- Preheat oven to 350 degrees. Lightly oil an 8×8 inch baking dish and set aside.
- In a medium bowl, mix cottage cheese with grated zucchini and finely chopped onion.
- Add the flour, baking powder and parmesan to the cheese-zucchini mixture. Stir to combine.
- Lightly beat the eggs, then add to the mixture along with the vegetable oil. Add the seasonings and stir until combined.
- Put the mixture into the prepared baking dish. Bake at 350 degrees for about 30 minutes or until fully set and golden on top.
- If desired, add the shredded mozzarella about 20 minutes into the cooking time, allowing it to melt on top.
- Cut into 4 servings. Serve warm, topped with your favorite tomato sauce.
Nutrition Details
- Each serving provides about 280 Calories and 10 g protein
*Recipe can easily be doubled.
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Medical Disclaimer: The information presented here is intended for general informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always consult a qualified healthcare provider before making medical decisions.