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Looking for a simple yet delicious dish? This Zucchini Egg Casserole is perfect for breakfast, brunch, or even a light dinner. Packed with shredded zucchini, cheddar cheese, and eggs, it's a wholesome meal that comes together in no time. The golden brown top and the savory flavors will have everyone asking for seconds. Let's dive in!
The name of the recipe: Zucchini Egg Casserole Recipe
Ingredients:
- 2 cups zucchini, shredded
- 4 eggs
- 1 cup cheddar cheese, shredded
- 1 cup milk
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded zucchini, eggs, cheddar cheese, milk, salt, and black pepper.
- Pour the mixture into a greased baking dish.
- Bake for 30 minutes or until the top is golden brown and the casserole is set.
- Let it cool for a few minutes before serving.
What You Will Need for This Dish
Read more: Roasted Zucchini Casserole Recipe
What you will need to make zucchini egg casserole
- Zucchini: Adds moisture and a subtle flavor, making the casserole light and healthy.
- Eggs: Bind everything together, providing structure and a rich, creamy texture.
- Cheddar cheese: Melts beautifully, adding a sharp, savory taste and a gooey texture.
- Milk: Keeps the casserole moist and helps blend the flavors seamlessly.
Essential Tools and Instruments
What tools/instruments will be needed to make Zucchini Egg Casserole Recipe
- Mixing bowl: Essential for combining shredded zucchini, eggs, cheese, milk, salt, and pepper into a uniform mixture.
- Baking dish: Holds the casserole mixture while baking, ensuring even cooking and a golden brown top.
- Oven: Bakes the casserole at the required temperature, setting the mixture and creating a delicious crust.
- Grater: Shreds zucchini and cheese to the perfect consistency for blending into the casserole mixture.
Zucchini Egg Casserole Recipe
A simple and delicious zucchini egg casserole perfect for breakfast or brunch.
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Ingredients:
Main Ingredients
- 2 cups Zucchini, shredded
- 4 Eggs
- 1 cup Cheddar cheese, shredded
- 1 cup Milk
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded zucchini, eggs, cheddar cheese, milk, salt, and black pepper.
- Pour the mixture into a greased baking dish.
- Bake for 30 minutes or until the top is golden brown and the casserole is set.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add other veggies or spices to suit your taste.
Nutrition value:
Calories: 200kcalCarbohydrates: 6gProtein: 12gFat: 14gSaturated Fat: 7gCholesterol: 200mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Pour into a greased baking dish.
- Cover tightly with plastic wrap or foil.
- Refrigerate for up to 24 hours.
- When ready to bake, remove from fridge and let it sit at room temperature for 15 minutes.
- Bake as directed.
Freezing Instructions
- Prepare the casserole mixture as directed.
- Pour into a greased, freezer-safe baking dish.
- Cover tightly with plastic wrap and then foil.
- Label with the date.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Remove plastic wrap and foil.
- Let it sit at room temperature for 15 minutes.
- Bake as directed.
For a twist, add nutmeg or cinnamon to the zucchini egg casserole for a hint of warmth and spice.
Frequently Asked Questions
FAQ:
Can I use a different type of cheese?
Yes, you can substitute with mozzarella, Swiss, or any cheese you prefer.
How do I prevent the casserole from becoming watery?
Squeeze excess moisture from the shredded zucchini using a clean kitchen towel.
Can I add other vegetables?
Absolutely, bell peppers, onions, or spinach work great in this recipe.
Is it possible to make this casserole ahead of time?
Yes, prepare the mixture, cover, and refrigerate. Bake when ready.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat before serving.
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