Zucchini Egg Casseroles
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| Servings |
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Ingredients
Dairy
- 6 large eggs
Fresh Vegetables
- 1 medium zucchini
- 1/4 cup onion
Fresh Herbs - Spices
- 1 clove garlic
- 1/4 cup asiago, parmesan, or romano cheese shredded
Ingredients
Dairy
Fresh Vegetables
Fresh Herbs - Spices
|
Rate this recipe!
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Instructions
- Preheat oven to 325 degrees. Lightly spray four 6 oz. mini fluted quiche or creme brule dishes or one 1 qt. fluted quiche pan.
- Wash zucchini, cut off ends, discard. Using a mandolin set between 0 and 1 thickness, slice zucchini into paper thin slices. Divide zucchini slices evenly among the four dishes or arrange in large dish. *Note - you can use a sharp knife, but if zucchini slices are thicker than piece of paper, saute them with onion and garlic.
- Mince onion in mini chopper or finely mince by hand. Peel and press or finely mince garlic clove. Lightly spray a small frying pan with propellant-free 100% oil cooking oil spray {avocado, coconut, or extra virgin olive oil}. Warm over medium heat, add onions and garlic, saute until lightly browned. Remove from heat and set aside.
- Whisk 2 eggs and 4 egg whites together in a large bowl. Mix in sauteed onions and garlic. If using, add salt and pepper, to taste. Pour egg mixutre over zucchini slices. Stir to separate zucchini and mix in egg mixture.
- Grate cheese or use shredded cheese. Sprinkle one tablespoon cheese on top of each serving. Bake 20 to 30 minutes or until eggs are cooked through. Remove from oven and let cool before serving.
- NOTE - to make these to go, cut zucchini slices in quarters before mixing. Line muffin tins with cupcake wrappers. Add egg mixture. Reduce cooking time.
Recipe Notes
Nutrition label information coming soon!
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