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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 155.0
  • Total Fat: 10.2 g
  • Cholesterol: 88.4 mg
  • Sodium: 176.4 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 6.7 g

View full nutritional breakdown of Zucchini Brunch Casserole calories by ingredient
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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 or shredded zucchini (about 1-1/4 lb zucchini)
    1 cup grated or shredded yellow squash
    2 cups onions, sliced thin
    cup mushrooms, cleaned and sliced thin
    1 large baking potato, peeled and grated or shredded
    3 large eggs
    3 TBS olive oil, divided
    3 tsp kosher or sea salt, divided
    1/2 tsp ground black pepper

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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. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user TERRYN3.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    The ingredients left out how much cheese to shred. So we eyed the cheese that we added to the mix and then covered it nicely with a layer of cheese. :) - 11/28/09

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  • Incredible!
    1 of 1 people found this review helpful
    Really yummy, I added a little crushed red pepper flakes and garlic. - 8/23/10

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  • Incredible!
    0 of 1 people found this review helpful
    Loved this! - 6/23/10

    Was this review helpful?   yes  No