Zucchini, Corn & Egg Casserole
A delicious Zucchini, Corn & Egg Casserole perfect for a family meal, combining fresh ingredients for a wholesome dish.
Equipment
- 9-by-13-inch baking dish
- large skillet
Ingredients
- 5 cups shredded zucchini and/or summer squash about 3 medium
- 2 tablespoons butter
- 1 cup finely chopped onion
- 1 pinch salt plus ¼ teaspoon, divided
- 1.5 cups corn kernels fresh or frozen (thawed)
- 1.25 cups no-salt-added cottage cheese see Tips
- 1 cup crumbled feta cheese
- 0.5 cup chopped red bell pepper
- 0.25 cup chopped fresh dill
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray.
- Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.
- Heat butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 8 minutes. Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more.
- Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining ¼ teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish.
Notes
Keep sodium in check and use no-salt-added cottage cheese. It saves more than 300 mg of sodium per ½-cup serving compared to regular cottage cheese but still gives the same tangy but creamy taste.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 15gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg
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