Zucchini, Corn & Egg Casserole
This healthy casserole is essentially a crustless quiche, brimming with fresh summer vegetables. Bake it up for an elegant summer brunch or a casual backyard barbecue.
8 servings, one 3-by-4-inch piece each
1 1/4 hours
- 5cups shredded zucchini and/or summer squash (about 3 medium)
- 2tablespoons butter
- 1cup finely chopped onion
- Pinch of salt plus 1/4 teaspoon, divided
- 1 1/2cups corn kernels, fresh frozen (thawed)
- 1 1/4cups no-salt-added cottage cheese
- 1cup crumbled feta cheese
- 1/2cup chopped red bell pepper
- 1/4cup chopped fresh dill
- 2tablespoons all-purpose flour
- 1teaspoon baking powder
- 1/4teaspoon ground pepper
- 10large eggs, lightly beaten
- Preheat oven to 350°F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray.
- Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.
- Heat butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 8 minutes. Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more.
- Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining 1/4 teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish.
- Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.
Keep sodium in check and use no-salt-added cottage cheese. It saves more than 300 mg of sodium per 1/2-cup serving compared to regular cottage cheese but still gives the same tangy but creamy taste.
Per serving (recipe makes 8 servings, one 3-by-4-inch piece each)
|Mono Saturated Fat||4g|
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