Zucchini, Corn & Egg Casserole

Name: Zucchini, Corn & Egg Casserole
Cook time: 30 min
Yield: 8
Ingredients: 5 cups shredded zucchini and/or summer squash (about 3 medium); 2 tablespoons butter; 1 cup finely chopped onion; Pinch of salt, plus 1/4 teaspoon, divided; 1 1/2 cups corn kernels, fresh or frozen (thawed); 1 1/4 cups no-salt-added cottage cheese (see Tips); 1 cup crumbled feta cheese; 1/2 cup chopped red bell pepper; 1/4 cup chopped fresh dill; 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon ground pepper; 10 large eggs, lightly beaten

Zucchini, Corn & Egg Casserole was pinched from <a href="http://www.eatingwell.com/recipe/258539/zucchini-corn-egg-casserole/" target="_blank" rel="noopener">www.eatingwell.com.</a>

"This healthy casserole is essentially a crustless quiche, brimming with fresh summer vegetables. Bake it up for an elegant summer brunch or a casual backyard barbecue...."

INGREDIENTS

•

5 cups shredded zucchini and/or summer squash (about 3 medium)

•

2 tablespoons butter

•

1 cup finely chopped onion

•

Pinch of salt, plus 1/4 teaspoon, divided

•

1 1/2 cups corn kernels, fresh or frozen (thawed)

•

1 1/4 cups no-salt-added cottage cheese (see Tips)

•

1 cup crumbled feta cheese

•

1/2 cup chopped red bell pepper

•

1/4 cup chopped fresh dill

•

2 tablespoons all-purpose flour

•

1 teaspoon baking powder

•

1/4 teaspoon ground pepper

•

10 large eggs, lightly beaten

Go To Recipe

review

►