Main: Lora’s Baked Zucchini Casserole

By Lora Erickson,


  • 3-4 cups diced and steamed zucchini
  • 1 small onion diced and sautéed lightly in canola oil
  • 3-4 eggs (omit the yolk to reduce the fat and cholesterol)
  • 3-6 cloves of garlic, minced
  • ½ cup skim milk
  • ½ – 1 cup shredded cheese (I like a 3 cheese blend – use less to reduce the fat and calories)
  • ½ cup seasoned organic crackers crushed

Directions: Preheat oven to 350F. Mix the zucchini and onion and layer into a casserole dish and then sprinkle with cracker crumbs. Mix all remaining ingredients and poor over the zucchini mixture. Bake uncovered for 35 minutes or until golden on edges. Serves 8 to 10.

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Coach Lora Erickson is an Ironman All-World athlete and certified running and triathlon coach recently competing in the Ironman 70.3 World Championships in Africa in 2018. Lora was born and raised in Colorado and was to run for the University and Utah & Utah State University where she obtained a degree in Community Health Education with duel minors in Chemistry and Nutrition. Coach Lora has a true passion for health promotion and loves to share her experiences. Learn more: About Coach Lora Erickson