Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Hilary Meyer
Source: EatingWell Magazine, July/August 2017
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray.

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  • Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.

  • 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.

  • Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining 1/4 teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish.

  • Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.

Tips

Tips: Keep sodium in check and use no-salt-added cottage cheese. It saves more than 300 mg of sodium per 1/2-cup serving compared to regular cottage cheese but still gives the same tangy but creamy taste.

Nutrition Facts

244 calories; protein 17.2g; carbohydrates 13.7g; dietary fiber 1.8g; sugars 6.5g; fat 13.8g; saturated fat 6.9g; cholesterol 258.2mg; vitamin a iu 1031.2IU; vitamin c 28.6mg; folate 83mcg; calcium 202.4mg; iron 1.9mg; magnesium 40.2mg; potassium 448.4mg; sodium 428.8mg.
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Reviews (2)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/27/2017
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. Read More
Rating: 5 stars
07/16/2021
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. Read More
Rating: 5 stars
07/22/2021
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. Read More
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Rating: 3 stars
07/23/2021
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. Read More
Rating: 5 stars
03/26/2019
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. Read More