Zucchini Brunch Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups grated zucchini (about 1-1/4 lb zucchini)1 cup grated yellow squash2 medium onions, peeled, cut in half and sliced thin6 medium size mushrooms, cleaned and sliced thin1 large baking potato, peeled and grated3 large eggs3 TBS olive oil, divided3 tsp kosher or sea salt, divided1/2 tsp ground black pepper
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.
Number of Servings: 8
Recipe submitted by SparkPeople user TERRYN3.
Nutritional Info 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
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