Zucchini, Corn & Egg Casserole

Just ok for me and my husband. Not a lot of flavor besides the dill, which I did love. I used ricotta because I couldn't find a no salt cottage cheese and I never realized how much sodium was in cottage cheese until I started reading the labels. We couldn't taste the feta or red peppers. I think if I did it again I would double the onion, red pepper and feta.

This casserole was delicious. I used it for meal prep (dinners) and it kept well over the week. To change the flavor profile next time I make it, I'm going to use shredded cheddar instead of feta and green onions instead of dill. I'll also probably add in some fresh jalapeno.

Wonderful recipe... everyone loved it. I used green pepper instead of red and sauteed it with the onion and used 1 teaspoon basil over the dill.

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.

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.

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.