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170g Zucchini, Shredded
7 Egg Whites
3/4 Cup 1% Cottage Cheese
2 Wedges Original Laughing Cow
1/4 Cup Almond Milk, Unsweetened
1/2 Teaspoon Salt
1 Tablespoon Reduced Fat Parmesan Cheese
Preheat oven to 350 degrees. Shred zucchini, peeled or unpeeled, and place in paper towels to squeeze out as much of the water as possible. Spray a 9 x 9 baking dish and then sprinkle 1/2 Tablespoon of Parmesan cheese. This helps to keep the bottom dry. Place the shredded zucchini in an even layer in the dish. Blend your egg whites, cottage cheese, Laughing Cow wedges, salt, and almond milk in a blender until smooth. Pour over the top of the zucchini. Top with another 1/2 Tablespoon of Parmesan cheese. Bake until golden brown and cooked through which is about 35-45 minutes.
Parmesan cheese is a great source of protein and fat. It is rich in vitamins and minerals including calcium, vitamins B6, and B12.