Zucchini Casserole
Recipe GLPR9d1a2ae02a1a20
A savory baked zucchini casserole with tender steamed zucchini, creamy Monterey cheese, and a fluffy egg base. Topped with golden bread crumbs and finished with fresh green onion flavors, this dish is perfect as a side or appetizer.
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Ingredients
4 Eggs, beaten
½ cup Milk
2 tsp Baking powder
1 tsp Salt
3 Tbsp All-purpose flour
2 Tbsp Chopped green onion
1¼ lb Zucchini, sliced and steamed
2 cup Monterey cheese, shredded
⅜ cup Bread crumbs
Cooking spray
Directions
Preheat the oven to 350°F. Lightly coat a 2-quart casserole dish with cooking spray.
If using fresh zucchini, slice into ½-inch rounds and steam in a microwave-safe steamer or covered bowl with a small amount of water for 4–5 minutes until tender. Allow to cool slightly and pat dry with paper towels to remove excess moisture.
In a large bowl, whisk together the beaten eggs, milk, baking powder, salt, flour, and chopped green onions until well combined.
Gently fold the cooled steamed zucchini and shredded Monterey cheese into the egg mixture, being careful not to break up the zucchini slices too much.
Pour the mixture into the prepared casserole dish. Spread the bread crumbs evenly over the top.
Bake in the preheated oven for 30–35 minutes, or until the eggs are set throughout and the top is golden brown. An internal thermometer inserted into the center should register 160°F to ensure the eggs are fully cooked.
Remove from the oven and let rest for 2–3 minutes before serving. Cut into portions and serve warm.
