Ingredients
Egg Mixture
- 10 eggs
- 1 cup cottage cheese (or ricotta)
- salt and pepper to taste
Vegetables and Herbs
- 1 cup zucchini, grated and squeezed of excess liquid
- 1/4 cup green onions, sliced
- 2 tablespoons dill, chopped
- 2 tablespoons parsley, chopped
Cheese
- 1/2 cup feta, crumbled
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Prepare Zucchini: Grate the zucchini and squeeze out any excess liquid using a clean kitchen towel or paper towels to prevent the casserole from becoming soggy.
- Mix Ingredients: In a large bowl, whisk the eggs until well blended. Add the cottage cheese, crumbled feta, green onions, dill, parsley, salt, and pepper. Stir in the grated zucchini, mixing all components together thoroughly.
- Transfer to Baking Dish: Grease a medium-sized baking dish and pour the egg and vegetable mixture into it, spreading evenly.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for about 35 to 40 minutes, or until the casserole is set and lightly golden on top.
- Cool and Serve: Remove from the oven and let it cool for a few minutes before slicing. Serve warm for a satisfying breakfast or brunch.
Notes
- You can substitute ricotta cheese for cottage cheese if preferred, for a creamier texture.
- Make sure to squeeze out the zucchini well to avoid excess moisture that could make the casserole watery.
- This casserole can be made the night before and reheated for a quick breakfast.
- Feel free to add other herbs like thyme or oregano for an extra flavor dimension.
- For a gluten-free option, this recipe is naturally gluten free as is.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
