Ingredients

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

Directions

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.

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen