Broccoli and Zucchini Cheese Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
BroccoliZucchiniHalf and Half creamItalian Five Cheese BlendKerrygold Irish ButterFromager D'Affinois cheeseFresh country eggsParmesan Cheese (fresh is preferable)Salt and Cracked Pepper
Set oven to 350 degrees.
Set water to boil.
While the water boils, remove the rind off of the Fromager d'Affinois, and cut the cheese into small cubes. Set aside.
Slice Zucchini and chop broccoli.
Place sliced zucchini and broccoli whole, in boiling water.
Let boil for 5-7 minutes.
Drain water.
Let zucchini rest in a colander to remove excess water. This is necessary so that the water from the zucchini does not water log the casserole.
Once sufficiently dry, arrange broccoli and zucchini in 8x8 glass pyrex.
Set the empty sauce pan back on the hot burner.
Add cream and butter.
Scramble eggs, and temper some of the cream and butter into the egg mixture.
Add tempered egg mixture to cream and butter in sauce pan.
Add Italian Cheese blend and mix with wire whisk.
Add cubed Fromager d'Affinois cheese and continue to blend until it has a fondu-like consistency.
Pour cheese onto broccoli and zucchini, mix well.
Add grated Parmesan cheese over the top, add salt and pepper to taste. Mix well.
Grate a little more Parmesan cheese over the top.
Set in oven for 30-45 minutes, until the top of the casserole is golden brown and slightly crispy, and the remaining water from the zucchini has evaporated.
Slice into 9 squares and enjoy while it's oozing & hot.
Serving Size: 9 servings. Baked in an 8"x8" glass pyrex
Number of Servings: 9
Recipe submitted by SparkPeople user HALLOWEDRESIN.
Set water to boil.
While the water boils, remove the rind off of the Fromager d'Affinois, and cut the cheese into small cubes. Set aside.
Slice Zucchini and chop broccoli.
Place sliced zucchini and broccoli whole, in boiling water.
Let boil for 5-7 minutes.
Drain water.
Let zucchini rest in a colander to remove excess water. This is necessary so that the water from the zucchini does not water log the casserole.
Once sufficiently dry, arrange broccoli and zucchini in 8x8 glass pyrex.
Set the empty sauce pan back on the hot burner.
Add cream and butter.
Scramble eggs, and temper some of the cream and butter into the egg mixture.
Add tempered egg mixture to cream and butter in sauce pan.
Add Italian Cheese blend and mix with wire whisk.
Add cubed Fromager d'Affinois cheese and continue to blend until it has a fondu-like consistency.
Pour cheese onto broccoli and zucchini, mix well.
Add grated Parmesan cheese over the top, add salt and pepper to taste. Mix well.
Grate a little more Parmesan cheese over the top.
Set in oven for 30-45 minutes, until the top of the casserole is golden brown and slightly crispy, and the remaining water from the zucchini has evaporated.
Slice into 9 squares and enjoy while it's oozing & hot.
Serving Size: 9 servings. Baked in an 8"x8" glass pyrex
Number of Servings: 9
Recipe submitted by SparkPeople user HALLOWEDRESIN.
Nutritional Info Amount Per Serving
- Calories: 161.6
- Total Fat: 12.5 g
- Cholesterol: 94.0 mg
- Sodium: 274.7 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.6 g
- Protein: 9.6 g
Member Reviews