Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

Never miss a recipe! Subscribe to the email Newsletter!

Zucchini and Feta Breakfast Casserole

[heart_this] · · 15 Comments

Zucchini and Feta Breakfast Casserole

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

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 9×9 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
Similar Recipes:
Ham and Cheese Egg Casserole
Herbed Zucchini and Feta Quiche with a Brown Rice Crust
Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole
Zucchini and Green Chile Egg Breakfast Casserole
Kolokithopita (Greek Zucchini Pie)
Greek Style Zucchini Salad
Asparagus and Artichoke Breakfast Casserole
Caprese Frittata
Spinach and Artichoke Egg Muffins
Mexican Breakfast Egg and Chorizo Casserole
Zucchini and Corn Egg Casserole
Pepperoni Pizza Egg Casserole
eCookbook Bundle Cover

Get ALL 17 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  7. kevin says

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

    Reply

  9. Sheila Rector says

    How come it is almost impossible to Pin you're recipes? Everything seems to take longer to process on your website. Does anyone else have the same problem? Thanks

    Reply

  11. Susanna says

    Hi Kevin,
    This looks sooo good! Is there a way to print the recipe with out the image to save on printer ink?

    Thanks,
    Susanna

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *