My Bacon & Swiss Zucchini Bake is perfect for breakfast, lunch, or a side dish with dinner. It is low carb and low fat, and grain and gluten free. With only six ingredients it is easy to prep and a great way to get in some extra veggies.
I forget what I was working on the first day I made this but I know that whatever it was it used up a lot of egg yolks. This time of year it was most likely ice cream. So with a bunch of egg whites and some shredded zucchini, I came up with an easy fuel pull that can go with almost anything.
For my non Trim Healthy Mama readers the term ‘fuel pull’ describes a dish that is both low carb and low fat. In very simple terms THM diet recommends eating either low carb or low-fat meals. A FP can go with either type of meal or be eaten on its own to boost weight loss.
Since bacon is not low fat in and of itself I enjoy throwing just enough into my fuel pulls to get that bacon flavor while keeping the fat content low enough to be a FP. I did this also in my Creamy Bacon Dip and Bacon Cauliflower Soup.
This is best the day it is made. The zucchini can make it a little soggy after a couple days in the fridge. If that happens, bake it in the oven or toaster oven to heat it instead of popping it in the microwave.
Bacon & Swiss Zucchini Bake – Low Carb, Low Fat, Grain Gluten Free, THM FP
Ingredients:
2 cups shredded zucchini
8 egg whites
1/2 cup 1% cottage cheese
3 wedges light swiss cheese
1/4 cup unsweetened almond milk or reduced carb milk (such as Fairlife Milk)
3 tbsp bacon crumbles
1/2 tsp salt
Instructions:
Preheat oven to 350.
Spray an 8 x 8 casserole dish with cooking spray. Put the shredded zucchini into the dish.
Combine the other ingredients in a blender and blend until smooth. Pour over the top.
Bake until golden brown and set. About 30 minutes.
- 2 cups shredded zucchini
- 8 egg whites
- 1/2 cup 1% cottage cheese
- 3 wedges light swiss cheese
- 1/4 cup unsweetened almond milk or reduced carb milk such as Fairlife Milk
- 3 tbsp bacon crumbles
- 1/2 tsp salt
- Preheat oven to 350.
- Spray an 8 x 8 casserole dish with cooking spray. Put the shredded zucchini into the dish.
- Combine the other ingredients in a blender and blend until smooth. Pour over the top.
- Bake until golden brown and set. About 30 minutes.
| Nutrition Facts |
| Amount Per Serving, 8 servings per recipe |
Calories 83 |
% Daily Value |
Total Fat 1g 2% |
Saturated Fat 1g 4% |
Trans Fat 0g |
Cholesterol 7mg 2% |
Sodium 501mg 21% |
Total Carbohydrates 3g 1% |
Dietary Fiber 0g 1% |
Sugars 3g |
Protein 15g |
Vitamin A 3% Vitamin C 9% |
Calcium 5% Iron 1% |
Dee says
Taryn says
Chris says
Debbie Guthrie says
Taryn says