Faux Cottage Cheese and Noodles - lower carb
1 - 7 oz. pk Pasta Zero or other Shirataki Noodle (optional: or just use more zucchini instead)
2 medium zucchini - spiralized (or use all Shirataki or Pasta Zero noodles)
2 cups mild cheddar cheese
1 c sour cream
1 c cottage cheese
2 oz. cream cheese
2 T butter
1 egg
salt and pepper
Preheat oven to 350. Spray your pan with cooking spray - a 9X13 pan works well. Spiralize your zucchini into 'noodles' - I cut each zucchini into 3 chunks and spiralized those individually so the strands aren't quite as long. Boil the shirataki noodles for 2 minutes in the microwave and then rinse under water for 1-2 minutes. Drain. Mix the cheese, sour cream, cottage cheese and cubed cream cheese. Add melted butter, salt and pepper. Mix and add the zucchini noodles and shirataki noodles. Pour into the baking dish. Sprinkle with a little more cheese on top if you wish. Bake covered with foil for 30 minutes, uncover and continue baking about 15-20 minutes until it's bubbling, hot and golden on top. Let cool 10 minutes to set up a bit before serving.
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| The two ingredients that inspired this for dinner: USING UP COTTAGE CHEESE AND SOUR CREAM |
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| If you don't have a spiralizer (link below) you can just julienne or cut your zucchini into small pieces - or use all Shirataki Noodles instead |
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| Shirataki noodles - boiled for 2 minutes in the microwave and rinsed and drained |
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| I mixed the two together, placed them into the pan and put the cheese mixture on top - OR you can mix it in. Either way. |
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| Ready for the oven - top with foil, bake half the time, remove the foil and finish baking golden brown. |
