Zucchini, Corn & Egg Casserole

Zucchini, Corn & Egg Casserole

2 Reviews
From: EatingWell Magazine, July/August 2017

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 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 5 cups shredded zucchini and/or summer squash (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 red bell pepper
  • ¼ cup chopped fresh dill
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon ground pepper
  • 10 large eggs, lightly beaten


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray.
  2. Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.
  3. Heat butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 8 minutes. Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more.
  4. Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining ¼ teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish.
  5. Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.
  • Tips: Keep sodium in check and use no-salt-added cottage cheese. It saves more than 300 mg of sodium per ½-cup serving compared to regular cottage cheese but still gives the same tangy but creamy taste.

Nutrition information

  • 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

Reviews 2

March 25, 2019
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By: Student Baker
Very tasty! I made just a couple changes due to what I had on hand. Only had 4 c zucchini so I added extra pepper, used part Mediterranean seasoned feta and part plain, used 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 add extra dill or try different herbs like basil.
July 27, 2017
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By: nickmadnus
This casserole was surprisingly light. Great for a make ahead breakfast/brunch. I did brown 1/2 pound of ground sausage. No feta on hand so I used Blue Cheese crumbled. I plan on making this one again.
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