Zucchini and Feta Breakfast Casserole

Zucchini and Feta Breakfast Casserole
I certainly have been enjoying zucchini season and up next I have a Greek flavour inspired zucchini and feta breakfast casserole! I always enjoy a tasty savoury breakfast over a sweet one and it's nice to be able to sneak pack some seasonal veggies into it. This breakfast casserole has a base of eggs and cottage cheese and it's filled out with shredded zucchini and feta cheese along with plenty of fresh herbs including dill, parsley and green onions. In addition to being packed full of flavour this casserole is light, healthy and easy to make, taking less than 30 minutes. If you want to save a bit of time in the morning feel free to mix the ingredients the night before so you just need to bake in the morning. The leftovers are also great reheated so make a large batch for quick breakfasts all week long! This zucchini and feta breakfast casserole is a great way to enjoy some of the fresh summer zucchini!

Zucchini and Feta Breakfast Casserole

Zucchini and Feta Breakfast Casserole
Feel free to load up with some tzatziki and even more feta!

Zucchini and Feta Breakfast Casserole

Zucchini and Feta Breakfast Casserole

Zucchini and Feta Breakfast Casserole
Zucchini and Feta Breakfast Casserole

Zucchini and Feta Breakfast Casserole

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6

A light and healthy summery breakfast egg casserole with zucchini, feta and dill!


ingredients
  • 10 eggs
  • 1 cup zucchini, grated and squeezed of excess liquid
  • 1 cup cottage cheese (or ricotta)
  • 1/2 cup feta, crumbled
  • 1/4 green onions, sliced
  • 2 tablespoons dill, chopped
  • 2 tablespoons parsley, chopped
  • salt and pepper to taste
directions
  1. Mix everything and place in a greased 9x9 inch baking pan and bake in a preheated 375F/190C oven until the eggs have set and the top is a light golden brown, about 20-25 minutes.
Nutrition Facts: Calories 171, Fat 12g (Saturated 5g, Trans 0), Cholesterol 327mg, Sodium 364mg, Carbs 3g (Fiber 0.3g, Sugars 2g), Protein 16g
Nutrition by: Nutritional facts powered by Edamam

8 comments:

Katrina @ Warm Vanilla Sugar said...

Oh man, so delicious! I especially love that extra tzatziki on top!

Gaby Dalkin said...

There are not enough savory breakfasts in the world! Love this recipe, feta + zucchini together are the best!

Joanne said...

I have been loving savory, eggy breakfasts lately! Definitely making this over the weekend to eat throughout the week!

Maria said...

Sounds like a great Sunday brunch casserole!

Dianne said...

So making this to take to work for my meal breaks!

maria said...

Zucchini previously cooked?

Kevin Lynch said...

Maria: The zucchini is fresh, grated and squeezed of excess liquid. (A cheese cloth or tea towel works well for squeezing the liquid out.)

Mel Tuck said...

this looks gorgeous i will definately be making it!

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