Zucchini Casserole
Try this Zucchini Casserole recipe, or contribute your own.
Try this Zucchini Casserole recipe, or contribute your own.
- Carbohydrate 7.60900916525569 g
- Cholesterol 31.6866666662778 mg
- Fat 10.7333383333809 g
- Fiber 0.204708336909612 g
- Protein 10.0128541657039 g
- Saturated Fat 6.69512000000949 g
- Serving Size 1 1 (1 cup) serving (147g)
- Sodium 204.471166628245 mg
- Sugar 7.40430082834608 g
- Trans Fat 0.606394166695957 g
- Calories 168 calories
Step-by-step
- Preheat oven to 350° F.
- Spray a 2 quart casserole dish with cooking spray.
- Mix together eggs, milk, baking powder, salt, flour and green onions in a mixing bowl.
- Fold in steamed zucchini and cheese.
- Pour into prepared casserole dish and top with bread crumbs.
- Bake in preheated oven for about 30 mins, or until the eggs are cooked through and top is golden brown.
- Dish up and enjoy!
My Simple, Satisfying Zucchini Casserole
As a busy mom, I'm always on the lookout for quick, easy, and delicious recipes that the whole family will enjoy. This zucchini casserole fits the bill perfectly! It's surprisingly simple to make, requiring minimal prep time and readily available ingredients. Plus, it's incredibly versatile – you can easily adjust the spices and cheeses to suit your family's preferences. I often add a sprinkle of garlic powder or some shredded cheddar along with the Monterey Jack for an extra flavor boost.
The beauty of this recipe lies in its adaptability. Sometimes I’ll steam the zucchini, other times I just quickly sauté it in a little olive oil for a bit more texture. I've also experimented with different types of bread crumbs – panko breadcrumbs add a lovely crispiness, while regular breadcrumbs offer a softer, more traditional texture. The key is to not overbake it – you want the eggs to be set and the topping golden brown, but not dry or overcooked. A little under-baked is better than over-baked in my opinion!
This casserole is perfect for a weeknight dinner, a potluck contribution, or a simple weekend brunch. It’s hearty enough to stand on its own, but also pairs well with a side salad or some roasted vegetables. The leftovers are just as delicious the next day, making it a great option for meal prepping. My kids love it, and it's a great way to sneak in some extra veggies, especially for picky eaters. I often serve it with a dollop of sour cream or a sprinkle of fresh herbs for an extra touch of flavor. And because it’s so simple to make, I can often get the kids involved in the process, making it a fun family activity. It's a recipe that has become a staple in our house, and I hope it becomes a favorite in yours too.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes or a dash of cayenne pepper for a little heat.
- Herby goodness: Incorporate fresh herbs like dill, parsley, or chives for an extra layer of flavor.
- Cheese variations: Experiment with different cheeses – parmesan, cheddar, or a blend of your favorites.
- Add some protein: Crumble some cooked bacon or sausage into the mixture for a heartier casserole.
- Make it gluten-free: Use gluten-free flour and breadcrumbs.
- Make it ahead: Assemble the casserole the night before and bake it in the morning for a stress-free breakfast or brunch.
This zucchini casserole is more than just a recipe; it's a testament to simple cooking with big flavor. It's a dish that embodies comfort and ease, perfect for busy weeknights or relaxed weekends. It’s a recipe that I’ve tweaked and perfected over the years, and I’m excited to share it with you. Let me know in the comments how your zucchini casserole turns out! I'd love to hear your feedback and any variations you try.
Enjoy!
