This Easy Vanilla Chia Yogurt is basically a Chia Pudding (made with Greek yogurt instead of the usual milk base) is one of my favorite recipes to meal prep for easy breakfasts, snacks, and even dessert.
This recipe is a lot like a chia seed pudding but I bump up the protein with the added yogurt, milk, and protein powder!
I Love This Recipe…and So Does My Husband
This is my favorite meal prep recipe because it is ready in minutes and it just chills in the fridge. Not only is this amazing meal prep, but the recipe is super simple to memorize, it’s just four ingredients, each in an easy-to-remember amount. That’s it!
And you can reuse the yogurt container! Simply mix everything together and pour it back into the yogurt container for easy storage, with the extra going into an 8oz mason jar for a ready-to-grab snack. My husband love that this recipe is always in the fridge ready for a quick and easy healthy snack. He says this is better than dessert!
This Recipe is a Nutrition Win
This isn’t just a delicious and fast breakfast, it is actually really good for you! Each cup delivers around 30g of protein and 7g of fiber making it a super satisfying addition to your busy morning.
Chia seeds are doing wonderful things for this recipe. Just one tablespoons of has about 5g of fiber making this an excellent addition to your day supporting satiety, gut and heart health. The Greek yogurt and milk add protein and calcium. While the yogurt also provides beneficial bacteria for a healthy gut and immune system. Research even links increased yogurt consumption to improved longevity outcomes!
This recipe is also naturally gluten-free! making it a safe and healthy addition for anyone with Celiac Disease.
Ingredients For Easy Vanilla Chia Yogurt
Simple and with just 4 wholesome ingredients! This recipe is one that come together in minutes.
Chia Seeds
Vanilla Greek Yogurt
Whole Milk
Vanilla Protein Powder
Make It Your Own
This recipe is easy to adapt to your taste, dietary needs, or what you have on hand.
Consistency Adjustments: Add more milk for a thinner, pourable consistency or less for a thicker, spoonable texture, and adjust the sweetener up or down to suit your taste. More recommendation are below!
Yogurt Base: Plain Greek Yogurt is my go-to because I like to control the sweetness but you can start with vanilla Greek yogurt if you prefer. To make dairy-free or vegan and use your favorite dairy free yogurt. I like cocojune. Sweetener and Flavor: I use homemade vanilla simple syrup (a 1:1 sugar to water ratio, heated until dissolved, with two vanill beans added per cup). Option to use maple syrup or honey as a simple syrup swap. You can also add 1/2 tsp vanilla extract for more vanilla flavor or skip the sweetner all together.
Protein Powder: The addition of protein powder is the hack I use to make this recipe super filling. I like Earth Fed Muscle or Transparent labs protein powders. You have the option to omit or use a plant-protein powder.
Milk: I like to use whole milk leading to extra creamy delicious yogurt and don’t mind the extra fat but any milk works. Use plant-based if that is what you prefer like oat or even almond milk.
How To Serve This Recipe
Topping Ideas: top with fresh berries, granola, nuts, seeds, shredded coconut. You can also top with a dollop of jam or fruit preserves. For a dessert feel top with melted chocolate, chocolate granola, cookie crumbles, whipped cream, or candied nuts.
Make this an addition to a meal: I like to eat this for breakfast along side a bowl of fruit, toast, hard boiled eggs, or even a waffle or pancakes!
Storage Suggestions
This recipe was made for meal prep…litterally. I made this recipe with that exact thing in mind.
Once everything is mixed you can pour it right back into the yogurt container for wast, low waste storage. Pour any overflow into a small mason jar for a grab and go snack that is already portioned out. This recipe keeps in the fridge for about 5 days, making it easy to prep a batch on Sunday and enjoy all week!
A creamy, high-protein yogurt blend made with just four ingredients. Mix, chill, and portion out for an easy grab-and-go breakfast or snack all week long.
Simple Mache Salad Recipe For Cooler Weather Crops
I created this salad after planting some Mache in my garden last fall and it returned this spring. I was told the Mache was easy to grow and loves cooler weather. I was like yup, sold. And now I think I might plant Mache every fall!
Mache, also known as lambs lettuce or corn salad, is tender like spinach, pairs well with many cooler weather crops like arugula, kale, beets, carrots, and other root veggies.
Nutritionally, mache compares to spinach, arugula, and other leafy greens. Its star is that it is loaded with vitamin A, but is also an excellent source of vitamin C and folate with some iron in there too! For more on mache check out the wikipedia page!
But most importantly it is a delicious mild green that has a softer and nuttier taste when compared to spinach.
When its the season, and you have some Mâche, make a Mâche Greens Salad!
Mâche and Clover
For this recipe i forages some clover growing wild in my garden! It was growing right next to the mache bed and clover is my favorite edible weed! See below for substitutions.
Super Simple Roasted Beets
Feta Cheese
Hazelnuts
Green Onion
Parsley
Oil and Vinegar: I use olive oil and red wine vinegar
Salt and Pepper
Make This Salad Your Way
Make adjustments to this salad recipe! Use what you have on hand or adjust the recipe to your taste preferences! I list some suggestions in this section!
Greens
Add fresh butter lettuce or spianch. You can also swap in arugula or sprouts such as broccoli or pea shoots
More Veggies
Swap or add in golden beets or carrots
For onion swaps I recommend shallots, red onion or even pickled red onion
Cheese
Try goat cheese or blue cheese as a pairing
Nuts
Walnuts or almonds both work well in this recipe
Herbs
Chives or mint make an excellent addition
Dressing Variations
I would recommend a balsamic, cherry balsamic or even a white wine vinaigrette in this recipe
I also often pair a blue cheese dressing with beet salads like my Taragon Blue Cheese dressing recipe
Preheat oven to 400°F. Spread on a foil-lined baking sheet in a single layer, toss with 1 tbsp olive oil and a 1/4 tsp salt, and roast until tender and slightly caramelized at the edges, about 25–30 minutes, flipping halfway through.
Toast the hazelnuts:
If using raw hazelnuts, spread 1/3 cups hazelnuts, raw or roasted on a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly golden, about 4min. Let cool and roughly chop.
Make the dressing:
In a small bowl or jar, whisk together 3 tablespoons olive oil, 1 ½ tablespoons red wine vinegar, 1 teaspoons Dijon mustard, 1 teaspoons honey, ¼ teaspoons salt, and ⅛ teaspoons black pepper until emulsified. Taste and adjust seasoning.
Assemble the salad:
Arrange 3 cups mâche and 2 cups arugula on a large platter or in a wide salad bowl. Top with the roasted beet pieces, then scatter over 3 ounces feta, crumbled and the toasted 1/3 cups hazelnuts.
Dress and serve:
Drizzle the vinaigrette over the salad just before serving. Finish with a sprinkle of 2 tablespoons fresh parsley, chopped. Serve immediately.
Notes
Make-ahead: Beets can be roasted up to 3 days in advance and stored in the fridge. Dress the salad right before serving so the greens stay fresh.
This recipe is a great way to use up the end of the season tomato harvest! Pick um before the first frost!
Unripe green tomatoes pickles really well due to their firm texture and tart flavor, making them an excellent addition to my quick pickle recipe repertoire.
These pickled green tomatoes are tangy, crisp, and the perfect way to savor the last of your summer garden. They’re a little tart, a little salty, and totally addictive, perfect for sandwiches, eggs, grain bowls, or cheese boards.
Equipment For Quick Pickles
You can use this equipment to make so many different quick pickle recipes! From eggs, to lemon cucumbers to jalapenos, you name it!
1 mason jar or other glass jar with lid. I used 1 24-oz mason jar.
Small saucepan
Measuring cups and spoons
Knife and cutting board
Ingredients In This Refrigerator Pickles Recipe
With just a few basic ingredients, you can pretty much pickle anything.
Green Tomatoes: sliced thin
Pickle Brine: White vinegar, water, salt
Other Veg: Onions, Garlic cloves
Other Add-ins to try:
Honey, Peppercorns, mustard seeds, dill, celery seed, bay leaves, cumin seeds, lemon rind, more sugar
Directions To Make Green Tomato Pickles
Here is my foolproof method for easy pickling! No canning equipment needed.
Prepare the jar: Wash and dry your jar and lid thoroughly.
Slice the tomatoes: Cut green tomatoes into wedges or ¼-inch rounds. Pack them tightly into the jar with garlic and dill.
Make the brine: In a small saucepan, combine vinegar, water, salt, sugar, peppercorns, mustard seeds, and red pepper flakes. Bring to a boil, stirring to dissolve salt and sugar.
Pour the brine: Carefully pour the hot brine over the tomatoes, covering them completely.
Seal and cool: Seal the jar and let it cool to room temperature.
Refrigerate: Store in the refrigerator for at least 24 hours before eating (for best flavor, wait 3 days).
How to Serve
You can get creative with how you enjoy your tomatoes. Below are my favorites.
Add to sandwiches, burgers, hot dogs, or breakfast toast
One of my favorites is layered overtop a toasted everything bagel with homemade salmon cream cheese spread!
Chop and mix into eggs or grain bowls
Serve on charcuterie boards or alongside roasted veggies
Dice finely and use as a tart relish for grilled chicken or fish
Tips & Variations For Pickled Tomatoes
Adjust the spice: Use more or less red pepper flakes depending on your heat preference.
Swap the vinegar: White wine vinegar or rice vinegar both work well for a milder flavor.
Get creative: Try your picked tomatoes in a variety of dishes! I love to serve the tomatoes on the side of many dishes as an extra pickly punch of veggies, especially with a savory breakfast plate!
Green Tomatoes Are Nutritious!
Green tomatoes are low in calories but rich in vitamin C, potassium, and fiber to support immune health, hydration, and digestion!
Their fresh, tart flavor comes with natural antioxidants that help protect your cells and support daily health.
These tangy, crunchy quick-pickled green tomatoes come together in minutes and add a bright bite to sandwiches, salads, and bowls. No canning required, just simple, zippy flavor ready by tomorrow.
Prepare the jar: Wash and dry your jar and lid thoroughly.
Slice the tomatoes: Cut green tomatoes into wedges or ¼-inch rounds. Pack them tightly into the jar with garlic and dill.
Make the brine: In a small saucepan, combine vinegar, water, salt, sugar, peppercorns, mustard seeds, and red pepper flakes. Bring to a boil, stirring to dissolve salt and sugar.
Pour the brine: Carefully pour the hot brine over the tomatoes, covering them completely.
Seal and cool: Seal the jar and let it cool to room temperature.
Refrigerate: Store in the refrigerator for at least 24 hours before eating (for best flavor, wait 3 days).
Roasted Romanesco with Garlic, Lemon, and Parmesan
Roasting veggies is my go-to for a healthy, easy side. Simple recipes like this make eating well effortless!
Romanesco is a vibrant fall vegetable, similar to broccoli and cauliflower, with a fresh, crisp flavor.
“What does Romanesco broccoli taste like?”
Raw Romanesco is crisp and mildly sweet, with a flavor similar to cauliflower but a bit nuttier and more delicate. When cooked, it softens and becomes richer and slightly buttery, with roasted notes that bring out its natural sweetness.
Why You’ll Keep Making This Romanesco Again and Again
Easy: This recipe comes together with simple ingredients and minimal cleanup.
Nutritious: Romanesco has vitamin C, fiber, and other nutrients. Plus, it’s a delicious way to amp up your daily intake of veggies.
Quick: This recipe is ready in under an hour. Prep time is 5-10 minutes, depending on how confident you feel trimming the romanesco. Roasting takes about 20-25 minutes, and finishing (adding toppings, tossing, and serving) takes about 5 minutes.
Seasonal: This is one of my favorite fall veggies. It’s unique, healthy, and delicious. You can find Romanesco at your local farmers’ market, but I found this head at my local grocery store. I was super excited to see one of my favorite veggies in the produce aisle.
Great for Meal prep: I love to make a big pan of this for ingredient prep and eat the roasted veggies in grain bowls or as a snack throughout the week.
One Head of Romanesco – trimmed into florets Olive Oil – one that you would want to dip bread in
Garlic Cloves – minced
Lemon – both the zest and juice
Parmesan Cheese – as much or as little as you would like. Its nutty flavor enhances the veggie.
Red Pepper Flakes – for a touch of heat
Salt and Pepper – to taste. I use 1/2 tsp salt while roasting and finish it off with fresh cracked pepper.
Tip: The Parmesan adds its own salty kick, so I usually taste and only add a pinch more salt at the end if needed.
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss Romanesco florets with olive oil, garlic, and salt until evenly coated.
Spread in a single layer on the large baking sheet or cast iron skillet.
Roast in a hot oven for 20–25 minutes, stirring halfway through, until tender and lightly browned on the edges.
Remove from oven and immediately top with lemon zest, lemon juice, Parmesan, chili flakes, and black pepper. Toss gently while warm so the cheese melts slightly.
Taste and adjust salt if needed. Serve warm.
Recipe Tips & Variations
Make it vegan: Swap Parmesan for nutritional yeast or pine nuts.
Add freshness: Finish with fresh parsley for more herbaceousness.
Meal prep tip: Roasted Romanesco keeps well for up to 3 days in the fridge; reheat in a 375°F oven for 8–10 minutes to restore crispness.
Veggie Tip: Because Romanesco has a firmer texture than cauliflower, you’ll want to avoid over-cooking. Keep the veggie with a bit of crunch.
Serving Suggestion: This side pairs beautifully with pasta, grilled fish, roasted chicken, or alongside a garden-fresh green tomato salad. I love to make this with some homemade pizza or Cashew Alfredo Pasta to bump up my veggies!
Nutrition Highlights (per serving, serves 4)
Per serving, this side dish has ~160 kcal, 6-8 g protein, and 5-7 g dietary fiber!
Romanesco is rich in vitamin C, fiber, and plant compounds that support gut health and immunity. Plus, this dish easily adds a full 1 vegetable serving to your day! I love that this is a side dish that will fill you up with fiber and a touch of protein!
More Veggie Recipes You Will Love
What other cool-season veggies are you harvesting or purchasing this fall? Check out some of my favorite seasonal recipes.
Roasted Romanesco with Lemon, Garlic, and Parmesan
Sarah Harper MS, RD, LDN
This roasted Romanesco with garlic, Parmesan, and chili flakes is a simple, plant-forward side dish that’s nutty, slightly spicy, and perfectly golden on the edges.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss Romanesco
In a large bowl, toss Romanesco florets with olive oil, garlic, and salt until evenly coated.
Roast
Spread in a single layer on the baking sheet.Roast for 20–25 minutes, stirring halfway through, until tender and lightly browned on the edges.
Finish
Remove from oven and immediately top with lemon zest, lemon juice, Parmesan, chili flakes, and black pepper. Toss gently while warm so the cheese melts slightly.Taste and adjust salt if needed. Serve warm.
Notes
Romanesco is a great source of fiber and vitamin C. According to USDA FoodData Central and independent nutrient analyses, 100 g of raw Romanesco provides about 5.5 g of dietary fiber (SNAP Calorie, n.d.). Source:USDA FoodData Central / SNAP Calorie – Romanesco Broccoli Nutrition
Easy High-Protein Whipped Herb Cottage Cheese Sauce
This recipe comes together in about 5 minutes! It uses simple ingredients and is delicious on so many foods! From roasted veggies to wraps to grain bowls, this recipe will be your new go-to for dipping, drizzling, and slathering.
I took this recipe and used it as a finisher for my Zucchini Casserole! It’s a great way to bump up the protein and flavor!
Equipment
Blender or food processor – you could also use a mini food processor.
Measuring cups and spoons
Rubber spatula – To scrape down the sides of the blender for an even texture.
Sharp knife and cutting board
Ingredients for This Recipe
This creamy whipped sauce is a delicious way to enjoy cottage cheese in a fresh, flavorful way.
Full-fat cottage cheese: For the best flavor and a rich, creamy texture. I chose a local cottage cheese to Washington, Eberhard’s, but use whichever brand you prefer!
Rice wine vinegar (or white wine vinegar): Adds a subtle tang and brightness.
Olive oil: Brings healthy fats and a smooth, silky finish.
Fresh herbs: Chives, basil, parsley, and (optional) tarragon. Use whatever herbs you have on hand or growing in your garden! If I were choosing just two, I’d go with basil or parsley plus chives.
Salt and freshly ground black pepper: always to round out flavors!
How to Make the Sauce in 5 minutes or less!
This Whipped Cottage Cheese Herb Sauce comes together in minutes, just blend, stir, and serve.
Blend the base: Add cottage cheese, rice wine vinegar, olive oil, salt, and pepper to a blender or food processor. Blend until completely smooth and creamy.
Tip: Scrape down the sides once or twice to ensure a silky texture, no lumps!
Add herbs: Stir in (or pulse briefly) the chives, basil, parsley, and tarragon.
Taste and adjust: Add an extra splash of vinegar for more tang or another pinch of salt to brighten the flavor.
Serve and store: Spoon over warm casseroles, roasted vegetables, or grain bowls. Store leftovers in a sealed jar for up to 3 days and stir before serving.
Tip: For an extra-smooth finish, chill the sauce for 30 minutes before serving; it thickens slightly and the flavors meld beautifully.
Optional Swaps and Add-Ins
Try some of these easy (and delicious) ways to make this sauce your own:
Cottage cheese: For a more luxurious dip, swap part of the cottage cheese for sour cream. You can also use plain Greek yogurt for extra tang and creaminess.
Garlic: Add a clove of fresh garlic or a pinch of garlic powder for more flavor, it instantly turns this into a garlic-herb cottage cheese dip or sauce.
Acid: Swap the vinegar for fresh lemon juice for a brighter, citrusy twist.
Healthy Ways to Use Cottage Cheese Sauce
Make this recipe and use it for meal prep during the week! I like to whip up a batch on Sunday and use it with meals throughout the week.
As a high-protein dip: This makes for a great high-protein snack or the perfect appetizer. Use it as a dip for pita chips, pretzels, fresh veggies such as bell peppers, carrots, celery, or snap peas, or even roasted veggies and potatoes.
In a wrap or sandwich: this makes a great spread for a midday meal.
Drizzled on a bowl: Think a grain base with veggies, a protein, something extra for flavor, and this sauce. Try Quinoa, chopped kale, shredded carrot, and sliced radishes, with baked tofu, green onion, olives, and this sauce.
This sauce is a great alternative to many mayo-based sauces or store-bought sauces that may be loaded with sugar and other unpronounceable ingredients.
With about 15g of protein per cup, cottage cheese is a terrific vegetarian option for increasing protein in the diet. Cottage cheese is also calcium rich, important for bone and muscle health. Herbs have antioxidants and micronutrients.
How Long Does It Last in the Fridge?
In an airtight container, this sauce will last 3-5 days in the fridge. Great for meal prepping for the week! Use it as a sauce for a zucchini casserole, then as a spread on sandwiches and wraps for lunches later in the week.
More Easy Recipes for Healthy Sauces and Dressings
Creamy, herby, and high in protein, this whipped cottage cheese sauce adds a fresh, flavorful boost to veggies, grain bowls, and everything in between.
Add cottage cheese, vinegar, olive oil, salt, and pepper to a blender or food processor.
Blend in Herbs
Stir in or briefly pulse the chives, basil, parsley, and tarragon. (Per desired consistancy).
Taste and Adjust
Taste the sauce and adjust as needed, such as add a pinch more salt, a drizzle of vinegar or lemon juice for brightness, or extra herbs for a stronger flavor.
Serve
Spoon or drizzle over casseroles, roasted vegetables, or grain bowls.
Easy And Healthy Cheesy Zucchini Casserole with Mushrooms and Cottage Cheese
Hello Zucchini Lovers! Whether you grabbed some zucchini from the farmers’ market, have some in your fridge that you want to use up, or have a bunch growing in your garden, this recipe is for you!
This recipe is perfect for when you have an abundance of zucchini. You can even prep your summer zucchini for winter casseroles by freezing it when it is ripe and ready for eating. Anyway you slice it, this is one of my favorite casserole recipes featuring tender zucchini.
I make this casserole extra special with a homemade walnut breadcrumb topping made with leftover crusty bakery bread and I serve it all with a whipped herbed cottage cheese sauce for extra creaminess and freshness. This recipe is soon to be your favorite zucchini recipe.
Why You Will Love This Recipe
Vegetarian: This is 100% vegetarian
High Protein: This recipe has high-protein ingredients like cottage cheese and eggs.
Veggie Packed: This recipe is loaded with zucchini and mushrooms
Cheesy: This recipe has creamy cottage cheese and sharp and creamy parmesean cheese, adding to the decant flavors of the dish.
Whole Foods: You know all the foods in this recipe.
Easy Recipe: This Easy zucchini casserole recipe is perfect as an easy side dish to compliment a main protein like grilled chicken thighs, baked fish, or air fryer tofu.
Versatile: keep this 100% vegetarian or add some ground chicken or turkey to the mushroom sauté before the bake for even more of a protein punch.
Special Touches
Meal Prep Friendly- this is there perfect side dish to make in advance for busy weeknights.
Equipment
mixing bowl
measuring cups
mandolin or sharp knife
casserole dish
serving spoon
Ingredients
Zucchini Slices: Sliced thin with a mandolin, but you could use a sharp knife Sautéed Mushrooms: Sliced and sauteed in a good-quality olive oil Cream sauce base: With ingredients such as cottage cheese, milk, eggs, parmesan cheese, and olive oil, this cream sauce is truly luxurious while adding bulk to the recipe. Bread Crumb Topping: This sends this recipe over the top. Making your own homemade breadcrumb walnut topping makes this casserole extra special. Whipped Herb Cottage Cheese Sauce to Finish: This adds a boost of freshness that visually looks amazing, but also tastes fantastic paired with the zucchini and mushrooms.
Step-by-Step Instructions
Prep the pan & zucchini
Heat oven to 375°F (190°C). Lightly oil a 9×9 baking dish.
Slice 2 medium zucchini into thin rounds.
Tip (avoid watery bakes):Skip extra-large zucchini, they hold more water and taste blander. Using frozen zucchini noodles? Thaw, squeeze dry, and chop into 1–2″ lengths so they layer neatly.
Sauté the veggies
In a large skillet, heat 1 Tbsp olive oil.
Cook 1 sliced onion until golden (about 8 min). Add 3 cloves minced garlic and 8 oz sliced mushrooms; cook until the mushrooms release liquid and it evaporates and they brown (6–8 min). Season with salt/pepper.
Tip Moisture control: Cook until the pan looks nearly dry, this keeps the casserole from becoming too watery.
Make the cream base
Whisk ¼ cup milk, ¼ cup cottage cheese, 2 eggs, ¼ cup grated Parmesan, a pinch of red pepper flakes(optional), salt, and black pepper until smooth.
Assemble
Layer all the zucchini in the dish.
Spoon the mushroom-onion mixture over top.
Pour the cream base evenly over the vegetables.
Sprinkle the remaining ¼ cup Parmesan over everything.
Top with ½ cup walnut breadcrumbs (your mix of fresh breadcrumbs + chopped walnuts).
Finish with a generous drizzle of olive oil over the crumbs.
Bake
Cover the dish loosely with foil and bake 20 minutes.
Remove foil and bake 15–20 minutes more, until the top is golden and the center is set.
Oven variance tip: Cooking times vary by oven, check early on in the bake. If the top browns too fast, re-cover with foil.
Rest & Finish
Let sit 10 minutes to set.
Shower with fresh herbs (basil, parsley, chives, thyme, or oregano).
As a side dish: Pair with roasted chicken, grilled fish, or a simple green salad.
As a brunch recipe: Serve warm with eggs and fresh fruit.
Healthy snack: Cut into squares and enjoy warm or cold.
Meal prep: Portion into containers for easy grab-and-go lunches or dinners.
Storage Suggestions
Refrigerator: Let the casserole cool completely. Store leftovers in an airtight container or cover the baking dish tightly with foil. Keep in the fridge for up to 5 days.
Freezer: Slice into portions and wrap tightly in foil or place in freezer-safe containers. Freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Reheating Instructions
Oven (best for texture): Preheat to 350°F (175°C). Cover the casserole with foil to prevent the topping from burning and heat for 20–25 minutes, or until warmed through. For a crispier topping, remove foil for the last 5 minutes.
Microwave (quick option): Place a portion on a microwave-safe plate, cover lightly, and heat for 1–2 minutes, checking halfway through. Note: the topping will soften in the microwave.
From frozen: Bake covered at 350°F for 40–45 minutes, then uncover and bake another 10 minutes until hot in the center and the topping is crisp.
This recipe might be even better the next day as leftover zucchini casserole! It might sound weird but, I love to eat a slice of this at breakfast with a cup of coffee and a side of fresh fruit.
Healthy Zucchini Casserole with Walnut Breadcrumb Topping
Sarah Harper MS, RD, LDN
This Healthy Zucchini Casserole incorporates zucchini, mushrooms, and cottage cheese to create a delicious and creamy casserole. Ready in just 45min this recipe is easy to make and quick to bring together.
½cupparmesan cheesedivided, 1/4 cup for cream base, 1/4 cup for layering
2eggs
3tbspfresh herbs
Walnut Breadcrumb Topping
2cupsbread cubesstale or day old works best
2tbspolive oil
⅓cupwalnuts
¼tspkosher salt
¼tspblack pepper
½cupWhipped Herb Cottage Cheese Sauceoptional
Instructions
Preheat oven:
Heat to 375°F (190°C). Lightly oil a 9x9 or similar baking dish.
Cook aromatics:
Heat olive oil in a skillet. Add onion and cook until golden, about 8 minutes. Add garlic and mushrooms with a pinch of salt. Cook until mushrooms release liquid and start to brown, ~6–7 minutes.
Make cream base:
In a bowl, whisk together milk, cottage cheese, ¼ cup Parmesan, and eggs. Season with salt and pepper.
Walnut Breadcrumbs
Tear or cube the bread, then pulse in the food processor until you reach coarse crumbs.Spread the fresh crumbs on a baking sheet. Bake at 300°F (150°C) for 8–12 minutes, stirring once or twice, until dry and golden.You can pulse the walnuts separately in the food processor, then toast them together with the breadcrumbs in the oven ortoss both in a skillet with olive oil until fragrant.Season with salt, pepper, and Parmesan (if using).
Assemble casserole
Spread zucchini slices in the baking dish.Add the mushroom-onion mixture.Pour the cream base evenly over the vegetables.Sprinkle the remaining ¼ cup Parmesan over the top.Add an even layer of walnut breadcrumbs.
Bake:
Drizzle the top generously with olive oil. Cover loosely with foil and bake 20 minutes. Remove foil and bake another 15–20 minutes until golden and set in the center.
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