Greek-Style Zucchini and Egg Casserole

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  1 tbspn or 15g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  8 medium or 120g

• Garlic

  Raw

  2 clove or 6g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Whole milk

  3.25% milkfat, with added vitamin D

  ¼ cup or 61g

• Feta cheese

  4 oz or 113g

• Dill

  Fresh

  4 tbsp or 2g

• Oregano

  Freshdirect

  1 tablespoon or 6g

Directions

1. Adjust oven rack to middle position and heat oven to 375 degrees. Toss zucchini with salt and let drain in fine-mesh strainer for 10 minutes. Wrap zucchini in clean dish towel, squeeze out excess liquid, and set aside.
2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add scallions and garlic and cook until scallions are softened, about 2 minutes. Stir in zucchini, cover, and cook until zucchini has released its liquid, about 4 to 6 minutes. Uncover and continue to cook until zucchini is dry, about 1 minute; let cool slightly.
3. Beat eggs, milk, and pepper together with fork in bowl until thoroughly combined and mixture is pure yellow; do not overbeat. Stir in zucchini mixture, feta, dill, and oregano until combined. Transfer mixture to greased 9x13 baking dish and bake until eggs are just set and edges are beginning to brown, 20 to 25 minutes. Serve warm or at room temperature.

Similar Foods

• Squash and Zucchini Casserole
• Sausage and Egg Casserole
• Egg and Bacon Mini Casseroles
• Bacon and Zucchini Egg Muffins
• Tzatziki Fish Tacos
• Healthy Chicken Vegetable Casserole