Description
A vegetable and protein-packed breakfast dish, this recipe for cottage cheese zucchini breakfast casserole is a cheesy, fluffy and mouth-watering way to jump-start your day the healthy way!
Ingredients
Scale
- 3 small zucchinis, grated and squeezed a few times in paper towels to remove extra water
- 1 small onion, grated or finely diced
- 1 cup cottage cheese
- 7 eggs
- 1 cup flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- Olive oil or cooking spray (for bottom of baking dish)
Instructions
- Preheat oven to 350 degrees.
- Combine zucchini and onion in a large bowl. Stir in cottage cheese and eggs, taking care to break up the yolks and stir vigorously until everything is combined.
- In a separate bowl, Stir together flour, baking powder and salt.
- Slowly pour flour mixture into the egg mixture and stir until the flour mixture is completely incorporated.
- Coat the bottom and sides of a 9×11 pan or casserole dish with olive oil or spray with cooking spray.
- Bake casserole for 50-60 minutes, until the center bounces back when touched lightly and the middle is cooked through. (Do not undercook or you risk a goopier dish!)
- Allow to cool for 5 minutes, slice and enjoy!
Nutrition
- Serving Size: 1 slice
- Calories: 202
- Sugar: 3g
- Sodium: 833mg
- Fat: 7g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 222mg
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