Zucchini, Corn and Egg Casserole
Recipe: #43835
October 26, 2024
"This recipe is adapted from an AARP newsletter."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (243.3 g)
- Calories 259.3
- Total Fat - 15.2 g
- Saturated Fat - 7.4 g
- Cholesterol - 283.9 mg
- Sodium - 424.8 mg
- Total Carbohydrate - 12.9 g
- Dietary Fiber - 2.1 g
- Sugars - 4.2 g
- Protein - 18.8 g
- Calcium - 361.2 mg
- Iron - 2 mg
- Vitamin C - 28.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F. Coat a 8x8-inch baking dish with cooking spray.
Step 2
Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.
Step 3
Heat butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown.
Step 4
Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more.
Step 5
Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining 1/8 teaspoon salt and stir until well combined.
Step 6
Stir in eggs. Pour the mixture into the prepared baking dish.
Step 7
Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.
Tips
No special items needed.
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