Zucchini Egg Casserole
This simple breakfast casserole is high in protein and super delicious!
Ingredients
- 3 cups Thinly Sliced Zucchini (about 2 medium)
- 1/2 cup Finely Chopped Onion
- 1/2 cup Finely Chopped Red Bell Pepper
- 1 Tbsp Olive Oil
- 1 1/2 cup Corn Kernels
- 1 cup Cottage Cheese, 2%
- 1 cup Feta Cheese
- 1 tsp Dried Dill Weed
- 2 Tbsp All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Black Pepper
- 10 Large Eggs, slightly beaten
- 1/2 cup Shredded Cheddar Cheese
Instructions
- Preheat oven to 350 F. Coat a 9” x 13” baking dish with non-stick spray.
- Sauté zucchini, onion, and bell pepper in olive oil until slightly tender (about 5-6 minutes) in a large skillet over medium heat.
- Add corn to skillet and cook until heated, about 1-2 minutes more.
- Transfer vegetable mixture to a large bowl. Add cottage cheese, feta cheese, dill, flour, baking powder, and black pepper. Stir well to combine.
- Stir in beaten eggs until well mixed.
- Pour mixture into the coated baking dish.
- Top with shredded cheddar cheese.
- Bake about 40 minutes at 350 F or until egg is set in the center.