Zucchini, Corn and Egg Casserole
Created by Linky on October 26, 2024
- Servings: 4
- Prep Time: 15m
- Cook Time: 30-40m
- Recipe #43835
Ingredients
- 2 1/2 cups zucchini and/or summer squash, shredded (fresh or thawed)
- 1 tablespoons butter
- 1/2 cup finely chopped onion
- Pinch of salt plus 1/8 teaspoon, divided
- 3/4 cups corn kernels, fresh or frozen (thawed)
- 1/2 cups ricotta or cottage cheese
- 1/2 cup feta cheese, crumbled
- 1/4 cup red bell pepper, chopped
- 1 teaspoon dried dill (or 2 tablespoons fresh, chopped dill)
- 1 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon ground pepper
- 5 large eggs, lightly beaten
How to Make
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Step 1: Preheat oven to 350°F. Coat a 8x8-inch baking dish with cooking spray.
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Step 2: Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.
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Step 3: Heat butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown.
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Step 4: Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more.
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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.
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Step 6: Stir in eggs. Pour the mixture into the prepared baking dish.
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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.
Nutritional Facts
- 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