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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: Cheesy 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
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:
Read more: Zucchini Casserole Recipe with Ritz Crackers
Nutrition value:
Keywords:
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.
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