Comforting Lasagna Casserole: A Family Favorite Dish

This lasagna casserole combines crispy oven-baked zucchini and savory pecorino for a delightful twist on a family favorite.

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Prep Time 10

Cook Time 25

Cooling Time 5

Total Time 40

Servings: 4 fritters

Course: Dinner

Cuisine: Italian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fritters

2 cups Zucchini Grated and drained thoroughly
1 cup Pecorino Cheese Can substitute with Parmesan
2 large Eggs Vegan option: flax eggs or applesauce
1/2 cup Flour All-purpose preferred; almond flour as gluten-free alternative
1/2 cup Breadcrumbs Panko for extra crunch
to taste Salt Essential for seasoning
to taste Pepper Essential for seasoning

For Serving

1 cup Yogurt Dip or Marinara Sauce Perfect accompaniments

Equipment

Box Grater
Large mixing bowl
parchment paper
baking sheet

Method

Step-by-Step Instructions for Oven-Baked Zucchini and Pecorino Fritters

Grate the zucchini and drain thoroughly in a colander with salt for about 10 minutes.
In a large mixing bowl, combine the drained zucchini with the grated pecorino cheese and eggs.
Gently fold in the flour and breadcrumbs, seasoning with salt and pepper.
Preheat the oven to 400°F (200°C), shape the fritter mixture into patties and place on a parchment-lined baking sheet.
Bake for 20-25 minutes, flipping halfway to ensure even browning.
Cool slightly before serving with yogurt dip or marinara sauce.

Nutrition

Serving: 1fritterCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Customize the fritters with fresh herbs or spices for additional flavor enhancements.

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