- 5 cups Zucchinishredded
- 2 tbsp Butter
- 1 cup Onionfinely chopped
- pinch of Saltdivided
- 1 ½ cups Corn kernelsfresh or frozen, thawed
- 1 cup no-salt-added Cottage cheese
- 1 cup Feta cheesecrumbled
- ½ cup Red bell pepperchopped
- ¼ cup Fresh dillchopped
- 2 tbsp All-purpose flour
- ¼ tsp Black pepper
- 8 Large eggslightly beaten
Zucchini, Corn & Egg Casserole
This Zucchini, Corn & Egg Casserole will feed a crowd and have them crying out for more! Make it the next time you’re cooking for a crowd at breakfast, lunch, dinner or even for a picnic! It’s full of healthy and filling ingredients.
Start by draining any excess moisture from the zucchini. Sauté onion until golden before adding the drained zucchini. Mix the sautéd zucchini with corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and salt until well combined. Add the eggs and pour the mixture into the prepared baking dish. Bake for about 40 minutes. Allow to cool for 10 minutes and serve!
To make Zucchini, Corn & Egg Casserole, you will need the following ingredients:
Steps to make Zucchini, Corn & Egg Casserole
Heat oven and prepare a casserole dish
Preheat the oven to 350 °F. Spray a 9 x 9 inch casserole dish with cooking spray.
Squeeze moisture from zucchini
MIx the casserole
Place the cooked zucchini mixture into a large bowl. Add 1 ½ cups of corn kernels, 1 cup of cottage cheese, 1 cup of crumbled feta, ½ cup of chopped bell pepper, ¼ cup of chopped fresh dill, 2 tablespoons of flour and ¼ teaspoon of pepper. Mix until fully combined. Add 8 eggs and stir well. Pour the casserole mixture into the prepared baking dish.
Cook in the oven