580 Fewer Calories
46g Less Fat
2 teaspoons olive oil
1 onion, thinly sliced
2 garlic cloves, minced
1 medium zucchini, cut into thin strips
2 tablespoons all-purpose flour
2 cups fat-free milk
3/4 teaspoon salt
1/4 teaspoon pepper
Pinch ground nutmeg
1 (20-ounce) package refrigerated shredded hash browns (we used Simply Potatoes™)
2/3 cup reduced-fat shredded Cheddar cheese
6 multi-grain club crackers, coarsely crushed
2 teaspoons melted butter
Preheat oven to 375°F. Spray a 7 x 11-inch casserole dish with nonstick spray.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, over medium heat, stirring occasionally, until very tender, 6 – 8 minutes. Add the zucchini, and garlic and cook, stirring until the zucchini is softened, 3 – 4 minutes. Add the flour, stirring to combine. Add the milk, salt, pepper, and nutmeg; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture begins to thicken, about 5 minutes. Stir in the potatoes until well mixed. Spoon the mixture into the casserole dish. Combine the cheese, crackers, and butter in a small bowl. Sprinkle over top. Bake, uncovered, until the filling is hot and the cheese is melted and bubbly, about 40 minutes.
Per Serving: (Generous 1/2 cup) 141 Cal; 6 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 10 g Carb; 1 g Fiber; 1 g Sugar; 131 mg Calcium; 0 mg Iron; 338 mg Sodium; 6 mg Cholesterol
Original Recipe by Paula Deen: Creamy Hash Brown Casserole
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Servings: 8 servings
Prep Time: 10 min
Cook Time: 1 hr
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