Try this Zucchini Casserole with Spring Salad for a delicious and light spring dinner. With just a few fresh ingredients and a little prep, this simple meat-free yet packed with protein casserole comes together in minutes.
Just grab some feta and cottage cheese, eggs, fresh dill, garlic, onions, and grated zucchini. Mix everything together and bake in the oven to melt the cheese. Serve this casserole with a big bright salad to make it a meal. I use my favorite honey mustard vinaigrette to dress my salad. The recipe includes white wine vinegar, wholegrain mustard, extra virgin olive oil, fresh lemon juice, and a drizzle of honey for a touch of sweetness. I keep a jar of this dressing in my fridge. It’s full of vibrant flavor and gives a special touch to salads.
To make the Zucchini Casserole with Spring Salad, you will need the following ingredients:
Preheat the oven to 375 °F.
Coarsely grate 4 zucchini.
Ring the grated zucchini out to squeeze out all the water.
In a large bowl, mix together the squeezed out zucchini, 1 diced onion, 14 ounces cottage cheese, 11 ounces feta, 4 eggs, lemon zest, sal and black pepper to taste.
Pour the mixture into a lightly oiled baking dish and smooth into an even layer.
Bake for about 25-30 minutes until bubbly and lightly golden. Once baked, let sit for 5 minutes before serving.
In a small bowl, whisk together 4 teaspoons mustard, 4 teaspoons honey, 4 tablespoons white wine vinegar, 2 tablespoons extra virgin olive oil, juice of a lemon, and salt and black pepper to taste.
In a large bowl, combine 4 cups baby arugula, 5 ounces sliced radishes, and 1 grated carrot. Drizzle with the prepared dressing and toss to combine.
Slice the casserole and serve with a fresh spring salad garnished with toasted sesame seeds.
This delicious Zucchini Casserole with Spring Salad is easy to make. It is packed with zucchini, cottage cheese and tangy feta cheese. Give this recipe a try and please come back to leave a comment with your thoughts.
Gluten Free Recipes
