Bacon & Swiss Zucchini Bake – Low Carb, Low Fat, THM FP

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.

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Bacon & Swiss Zucchini Bake

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

Course: Breakfast, brunch, Lunch, Side Dish, vegetable

Servings: 8 servings

Author: Taryn

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

1. Preheat oven to 350.
2. Spray an 8 x 8 casserole dish with cooking spray. Put the shredded zucchini into the dish.
3. Combine the other ingredients in a blender and blend until smooth. Pour over the top.
4. Bake until golden brown and set. About 30 minutes.