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Zucchini Casserole with Eggs and Cheese

Zucchini Casserole with Eggs and Cheese

This is an easy zucchini casserole made with zucchini, eggs, mozzarella, and simple seasonings. Perfect for breakfast, brunch, or dinner.

Author: Kelsey Smith

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 6 serving

Calories: 399 kcal per serving

Ingredients

  • 1 tablespoon - olive oil (extra virgin)
  • 8 cup - zucchini
  • 2 - sweet onions
  • 6 - eggs
  • 1 tablespoon - yellow mustard
  • 4 cup - mozzarella cheese
  • 1 tablespoon - dried parsley flakes
  • 1 teaspoon - garlic powder
  • 1 teaspoon - dried basil leaves
  • 1 teaspoon - dried oregano leaves
  • 1 teaspoon - salt
  • ½ teaspoon - black pepper

Instructions

  1. Preheat oven to 400°F.
  2. In a large frying pan, heat olive oil over medium heat. Cook the zucchini and onion until the zucchini is tender and the onions are translucent. Drain in a colander and allow veggies to cool for 5–10 minutes.
  3. Meanwhile, whisk the eggs, mustard, shredded mozzarella, and seasonings until combined in a large mixing bowl. When the zucchini has cooled slightly, stir in the zucchini/onion mixture.
  4. Grease a 9x13 casserole dish. Pour in zucchini/egg mixture. Smooth over the zucchini so it lays flat.
  5. Bake for 30–35 minutes or until eggs start to brown. Cover with foil and bake for an additional 10 minutes or until a knife is inserted into the center and comes out clean.
  6. Let the casserole stand for 10 minutes before serving.

Nutrition

Energy: 399 kcal | Total Fat: 22 g | Saturated: 11 g | Trans: 0 g | Cholesterol: 254 mg | Total Carbs: 19 g | Fiber: 5 g | Sugars: 5 g | Proteins: 35 g | Sodium: 1,045 mg | Polyunsaturated: 2 g | Monounsaturated: 7 g

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