Italian Courgette & Cheese Bake
Courgettes (zucchinis) have a low glycemic index, are LOW CARB AND research is showing that courgettes may have anti-inflammatory properties, may help support thyroid function as well as may help with regulating blood sugar!
QUICK PREP HINTS:
This is another super easy recipe!
You can make & store any extra in an airtight container & freeze with some left-over chicken for your own “freezer-dinner” next week!
Courgettes are a great source of potassium! (Approximately 100 mg of potassium in each serving of this recipe.)
- 2 medium courgettes (sliced or chopped to desired size)
- 1 medium onion, finely chopped
- 1 c shredded Parmesan cheese
- 2 c shredded mozzarella or pizza cheese
- ½ pkg cream cheese, chopped into ½ inch squares
- ¼ c unflavored whey protein powder
- 1 T Italian herbs
- 1 tsp salt
- ½ tsp garlic powder
- 1 T butter
- ½ tsp salt (for salt water soak)
- water (to cover chopped courgettes)
Makes 10 servings
Preheat oven to 175 C. Spray small baking dish (~8” square) with spray & place butter in the bottom and set aside. Place chopped courgettes in salt water (½ tsp salt) in medium bowl and soak for ~10 minutes. Drain off water, rinse & pat dry. In small bowl, mix herbs,1 tsp salt, garlic powder & protein powder & set aside. In medium bowl, toss all ingredients, holding out ½ c of Parmesan cheese. Place in baking dish. Cover with foil & bake for 30 minutes or until bubbling. Sprinkle remaining Parmesan cheese on top and bake uncovered for ~15 minutes or until the top is starting to turn brown.
per SERVING: 9 g protein, 3 g NET carbohydrates, 10 g fat
*may vary pending brand of ingredients used