Superb Zucchini Casserole

You Will Need

2 medium zucchini (1 pound) unpeeled and cut into cubes
​1 medium onion (about ½ cup) diced
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dry mustard
6 eggs, beaten
2 cups grated low-fat cheddar cheese, divided use


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Serves 6

What To Do

Preheat oven to 325ºF

In a medium pot, steam zucchini and onion until just tender.  Gently mash zucchini.  In a small bowl, combine pepper, oregano, thyme and mustard.  Set aside.  In a large bowl, combine eggs and 1 1/2 cups of cheese.  Whisk in spices.  Add onion and zucchini.  Pour into a greased 1 1/2 quart baking dish.  Top with remaining 1/2 cup of cheese.  Bake for 45 – 50 minutes or until light brown.

​Note:  You can prepare this early in the day that you plan to serve it.  Bake just before serving.  Serve with roasted potatoes (or try frozen potatoes) and a tossed green salad.

Source: ​Adapted from This Book Cooks by Kerry Dunnington