Baked Zucchini with Cheese

When you want a vegetable side that feels indulgent but keeps things sensible, this zucchini and cheese casserole delivers.

Paper-thin zucchini slices get tossed with a beaten egg, grated low-fat Swiss, a dab of mustard, and a whisper of nutmeg, then baked until set and golden around the edges.

It’s light, it’s cheesy, and at only seven ingredients, it practically makes itself.

Great for anyone watching their carbs or blood sugar, but good enough that everyone at the table will want seconds.

Kitchen Tips

• Drain the sliced zucchini well before mixing. Zucchini is mostly water, and that moisture will make your casserole soggy if you skip this step. A colander and some paper towels do the trick.
• Slice the zucchini as thin as you can manage. A mandoline makes this fast, but a sharp knife and a steady hand work too.
• The mustard and nutmeg are subtle but essential. They give the custard depth without overpowering the mild zucchini and Swiss.
• This sets up like a crustless quiche. Let it cool a few minutes before cutting so the slices hold together.