SparkPeople Advertisers Keep the Site Free

4 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 158.9
  • Total Fat: 10.2 g
  • Cholesterol: 88.4 mg
  • Sodium: 177.1 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.1 g

View full nutritional breakdown of Zucchini Brunch Casserole calories by ingredient
Report Inappropriate Recipe

Zucchini Brunch Casserole

Submitted by: TERRYN3

Introduction

I had an abundance of zucchini in the garden this year. This recipe used one large one (about 1-1/4 lbs) and was a big hit! I would even make this for a light Sunday night supper. My son suggested adding ham next time and slicing tomatoes over the top. It takes some time, but can be prepared ahead. Try it! I had an abundance of zucchini in the garden this year. This recipe used one large one (about 1-1/4 lbs) and was a big hit! I would even make this for a light Sunday night supper. My son suggested adding ham next time and slicing tomatoes over the top. It takes some time, but can be prepared ahead. Try it!
Number of Servings: 8

Ingredients

    2 cups grated zucchini (about 1-1/4 lb zucchini)
    1 cup grated yellow squash
    2 medium onions, peeled, cut in half and sliced thin
    6 medium size mushrooms, cleaned and sliced thin
    1 large baking potato, peeled and grated
    3 large eggs
    3 TBS olive oil, divided
    3 tsp kosher or sea salt, divided
    1/2 tsp ground black pepper

Directions

Peel and grate zucchini and summer squash and put in a colander. Mix in 2 tsp coarse salt and allow to drain. Put 2 TBS olive oil in saute pan with onions and mushrooms. Saute over low heat till light but not browned. Peel and grate potato into large bowl. Immediately mix in 3 large eggs, 1 tsp salt and 1/2 tsp pepper. Add half of the parmesan and half of the monterey jack cheese. Mix well. Squeeze all moisture out of the zucchini and add to the potato mixture. Add onions and mushrooms. Mix all together. Pour into greased 8 x 10" pan. Top with remaining cheese and drizzle with remaining 1 TBS olive oil. Cover tightly with aluminum foil and bake at 350 for 1 hour. Remove foil and bake another 15 min or so at 475 until top is browned. Allow to rest for at least 15 min before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user TERRYN3.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe