Zucchini, Corn & Egg Casserole

7 Ratings
  • 5 6
  • 4 0
  • 3 1
  • 2 0
  • 1 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

Gallery

Read the full recipe after the video.

Recipe Summary

total:
1 hr 15 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

Serving Size:
1 3x4 piece
Per Serving:
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.
Exchanges:

1/2 starch, 1 vegetable, 1/2 lean meat, 1 1/2 medium-fat meat, 1/2 fat
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