Cheesy Zucchini Breakfast Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 small zucchini, shredded1 medium onion, minced1 cup egg subsitute2 ounces romano, shredded½ cup ricotta, low fat¼ teaspoon salt⅛ teaspoon cayenne black pepper, freshly ground to taste½ cup whole wheat flour
Preheat oven to 375°F.
In a large mixing bowl, combine zucchini, onion, romano, flour, salt, cayenne and black pepper. In a separate bowl, whisk eggs and ricotta together. Combine with zucchini mixture and mix well.
Coat a souffle dish or casserole with cooking spray and fill with egg/zucchini mixture. Bake at 375 for 50-60 minutes or until set.
Serve with fresh fruit on the side. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGEVW.
In a large mixing bowl, combine zucchini, onion, romano, flour, salt, cayenne and black pepper. In a separate bowl, whisk eggs and ricotta together. Combine with zucchini mixture and mix well.
Coat a souffle dish or casserole with cooking spray and fill with egg/zucchini mixture. Bake at 375 for 50-60 minutes or until set.
Serve with fresh fruit on the side. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGEVW.
Nutritional Info Amount Per Serving
- Calories: 198.5
- Total Fat: 5.0 g
- Cholesterol: 24.4 mg
- Sodium: 553.8 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 2.9 g
- Protein: 18.3 g
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