WW Veggie Casserole

Servings: 6
Prep Time: 15 minutes
Cook Time: 35–40 minutes

Ingredients

• 2 cups zucchini, sliced

• 1 cup broccoli florets

• 1 cup cauliflower florets

• 1 red bell pepper, chopped

• 1/2 cup onion, diced

• 2 cloves garlic, minced

• 1 cup mushrooms, sliced

• 1 cup fat-free cottage cheese

• 1/2 cup reduced-fat shredded mozzarella

• 1/4 cup grated Parmesan cheese

• 4 large eggs

• 1/2 cup unsweetened almond milk or skim milk

• 1 teaspoon dried Italian seasoning

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• Cooking spray

Instructions

1. Preheat oven to 375°F (190°C). Lightly coat a 9×9-inch baking dish with cooking spray.

2. In a large skillet sprayed with cooking spray, sauté onion and garlic for 2–3 minutes. Add zucchini, broccoli, cauliflower, mushrooms, and bell pepper. Cook 5–7 minutes until slightly tender. Remove from heat and let cool slightly.

3. In a large bowl, whisk together eggs, almond milk, Italian seasoning, salt, and pepper. Stir in cottage cheese.

4. Spread sautéed vegetables evenly in the prepared baking dish. Pour the egg mixture over the vegetables. Sprinkle mozzarella and Parmesan on top.

5. Bake uncovered for 35–40 minutes, or until the center is set and the top is lightly golden.

6. Let cool for 5–10 minutes before slicing and serving.

Approximate WW Points
Typically 3–5 points per serving depending on the specific plan and brands used.

Optional Variations

• Add fresh spinach or kale.

• Add cooked shredded chicken for extra protein (points will change).

• Use dairy-free cheese alternatives if needed.