Zucchini, Corn & Egg Casserole Recipe Zucchini Egg Bake Allrecipes

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From: EatingWell Magazine, July/August 2017

This healthy casserole is essentially a crustless quiche, brimming in the company of fresh summer vegetables. Bake it up appropriate to an elegant summer brunch or a relaxed backyard barbecue.

• 
• By: Hilary Meyer EatingWell Recipe Contributor

Ingredients

for helping adjustment

Serving size has been adjusted!

Original instructions yields 8 servings

Nutrition per helping may change if servings are adjusted.

• 5 cups shredded zucchini and/or summer crush (about 3 medium)
• 2 tablespoons butter
• 1 cup finely chopped onion
• Pinch of salt, plus ¼ teaspoon, divided
• 1½ cups corn kernels, fresh or frozen (thawed)
• 1¼ cups no-salt-added cottage cheese (see Tips)
• 1 cup crumbled feta cheese

• ½ cup chopped crimson bell pepper
• ¼ cup chopped fresh dill
• 2 tablespoons all-purpose flour
• 1 teaspoon burning powder
• ¼ teaspoon ground pepper
• 10 big eggs, lightly beaten

Preparation

• Active

  30 m

• Ready In

  1 h 15 m

1. Preheat oven to 350°F. Coat a 9-by-13-inch burning plate (or similar-size 3-quart burning dish) in the company of cooking spray.
2. Place crush supported by a clean cookhouse towel, congregate up the edges and squeeze out excess moisture.
3. Heat butter in a big skillet over mean heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 8 minutes. Add the crush and a pinch of salt; cook until very soft and dry; about 4 minutes more.
4. Transfer the crush mixture to a big bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, burning powder, flavour and the left-over ¼ teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared burning dish.
5. Bake the casserole until the center is put and the edges are lightly browned, about 40 minutes. Let be erect 10 minutes earlier than serving.

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• Serving size: 1 3x4 piece
• Per serving: 244 calories; 14 g fat(7 g sat); 2 g fiber; 14 g carbohydrates; 17 g protein; 83 mcg folate; 258 mg cholesterol; 7 g sugars; 0 g added sugars; 1,031 IU vitamin A; 29 mg vitamin C; 202 mg calcium; 2 mg iron; 429 mg sodium; 448 mg potassium
• Nutrition Bonus: Vitamin C (48% daily value), Folate (21% dv), Vitamin A (21% dv), Calcium (20% dv)
• Carbohydrate Servings: 1
• Exchanges: ½ starch, 1 vegetable, ½ lean meat, 1½ medium-fat meat, ½ fat

By: Student Baker

Very tasty! I made just a two changes due to what I had supported by hand. Only had 4 c zucchini so I added extra pepper, worn part Mediterranean veteran feta and part plain, worn 1/2 tbsp dried dill instead of fresh. It was really tasty and filling and my husband enjoyed it too. Very good leftover. Next time I might total extra dill or try different herbs like basil.

By: nickmadnus

This casserole was surprisingly light. Great appropriate to a make ahead breakfast/brunch. I did brown 1/2 pound of ground sausage. No feta supported by palm so I worn Blue Cheese crumbled. I plan supported by making this one again.

More Reviews

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This article is posted on label , the date 12-10-2019, quoted from  Searcing http://www.eatingwell.com/recipe/258539/zucchini-corn-egg-casserole/

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