Zucchini, Corn & Egg Casserole
This healthy casserole is a crustless quiche packed with zucchini, corn, and egg.
Equipment
- 9-by-13-inch baking dish
- large skillet
- clean kitchen towel
Ingredients
Vegetables
- 5 cups shredded zucchini and/or summer squash about 3 medium
- 1 cup finely chopped onion
- ½ cup chopped red bell pepper
- ¼ cup chopped fresh dill
Dairy
- 1.5 cups corn kernels fresh or frozen (thawed)
- 1.25 cups no-salt-added cottage cheese
- 1 cup crumbled feta cheese
Other
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon ground pepper
- 10 large eggs lightly beaten
- 1 pinch salt plus ¼ teaspoon, divided
Instructions
Preparation
- Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
- 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, about 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 ¼ 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 for 10 minutes before serving.
Notes
Keep sodium in check and use no-salt-added cottage cheese to save more than 300 mg of sodium per ½-cup serving compared to regular cottage cheese while maintaining a tangy but creamy taste.
Nutrition
Serving: 13x4 pieceCalories: 244kcalCarbohydrates: 14gProtein: 17gFat: 14gSaturated Fat: 7gCholesterol: 258mgSodium: 429mgPotassium: 448mgFiber: 2gSugar: 7gVitamin C: 29mgCalcium: 202mgIron: 2mg
Tried this recipe?Let us know how it was!