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Zucchini & Corn Egg Casserole: A Healthy Delight!

Zucchini & Corn Egg Casserole
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A delicious and healthy casserole made with zucchini, corn, and eggs, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 medium zucchinis, grated
  • 1 cup corn kernels (fresh or frozen)
  • 6 large eggs
  • 1 cup milk
  • 1 cup shredded cheese (cheddar or your choice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the grated zucchini, corn, and olive oil.
  3. In another bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
  4. Pour the egg mixture over the zucchini and corn, and mix well.
  5. Stir in the shredded cheese.
  6. Pour the mixture into a greased baking dish.
  7. Bake for 30-35 minutes, or until the casserole is set and golden on top.
  8. Let it cool for a few minutes before slicing and serving.

Notes

  • Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
  • This casserole can be made ahead of time and reheated.
  • For a spicier version, add diced jalapeños or red pepper flakes.

Nutrition

Find it online: https://recipesdays.com/zucchini-corn-egg-casserole-recipe/