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Cheesy Zucchini and Mushroom Egg Casserole

Prep Time:

30 minutes

Cook Time:

30 minutes

Serves:

12 servings

About the Recipe

This is a great casserole to make at the beginning of the week and eat for a few mornings. It is filling and delicious!

Ingredients

  • 1 large zucchini chopped into cubes

  • 1/4 cup of water

  • 1 cup of baby bella mushrooms chopped

  • 1/4 cup of chopped yellow onions

  • 1 tablespoon of olive oil

  • 1 cup of shredded sharp cheddar cheese

  • 9 large eggs

  • 1/2 teaspoon of sea salt - separated into 1/4 and 1/4 (more details in instructions)

  • 1/8 teaspoon pepper

  • 1/8 teaspoon garlic powder

Preparation

  1. Sautee mushrooms and onion with 1 tablespoon of olive oil in pan. Drain and set aside for now.

  2. Microwave 1/4 cup of water, chopped zucchini, and 1/4 teaspoon of salt for 5 -7 minutes to soften the zucchini. When the zucchini has finished cooking drain the water from it.

  3. Preheat Oven to 350 degrees Fahrenheit.

  4. Beat the 9 eggs in a large bowl. Add all of the ingrediants (sautéed mushrooms and onions, cooked zucchini, shredded cheese, salt, pepper, and garlic powder) to the eggs and stir well.

  5. Grease a 8 x 11.5 x 2 inch glass casserole dish with either canola oil cooking spray or butter and pour the mixed ingrediants into the dish.

  6. Bake at 350 degrees for 20-30 minutes depending on how fast your oven cooks. You can check to make sure it is cooked through by putting a toothpick in the middle of the casserole and if it comes out clean it is done!

Enjoy!

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