Zucchini-Cottage Cheese Puff |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 eggs, separated | 1 cup low-fat cottage cheese | 1 small onion, chopped |
| 3/4 cup soft whole wheat breadcrumbs | 1 cup diced cooked zucchini | 3/4 cup (3 ounces) shredded Montery Jack cheese |
| 1 | Combine egg yolks, cottage cheese, and onion in container of an electric blender; cover and process until smooth. Transfer mixture to a medium bowl. Stir in breadcrumbs, zucchini, and cheese. Set mixture aside. |
| 2 | Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form. Gently fold egg whites into zucchini mixture. Pour mixture into a greased 1-quart casserole. Bake at 350 F. for 40 minutes or until set. Serve hot. |