Zucchini Casserole

Zucchini Casserole

INGREDIENTS

  • 2 small/medium zucchini, quartered and chopped in 1/2 in cubes (3-4 cups)
  • 1/4 cup white onion, chopped 
  • 2 Tablespoons Little Shop of Olive Oil EVOO 
  • 3 large eggs
  • 1/4 cup 1/2 and 1/2 
  • 2 cups shredded cheddar cheese 
  • salt and pepper to taste
  • 1/4 cup crushed parmesan crisps

INSTRUCTIONS

  1. Preheat oven to 350 F.
  2. Heat large skillet with EVOO and add zucchini and onion. Saute 2-3 minutes, sprinkle with salt and pepper, and set aside. 
  3. In a bowl, whisk together the eggs and 1/2 and 1/2 until well blended. Stir in cheddar cheese.
  4. Combine the egg and cheese mixture with the cooked zucchini, and pour in an 7 Inch round casserole dish.
  5. Top with crushed parmesan crisps and bake on middle rack 30 minutes. Place on top rack for an additional 5 minutes for extra browning if desired.

NOTES

  • An 7 inch round brie baking dish is the perfect size for this casserole!
  • I used reduced fat cheddar cheese, but any cheddar will work.
  • I love making this and eating it for breakfast.
Tags: EVOORecipe

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