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Skinny Zucchini Casserole


4 egg whites
1 clove garlic, minced
2 teaspoons Dijon mustard
2 tablespoons chopped basil or 2 teaspoons dry dill weed or Italian seasoning
¾ teaspoon salt
½ teaspoon freshly ground pepper
1 cup Cabot No Fat Cabot Cottage Cheese
6 ounces Cabot Seriously Sharp Cheddar, shredded, divided (about 1 ½ cups)
2 ½ pounds zucchini, cut into half-moons, about ⅓-inch thick



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