Zucchini and Egg Casserole Recipe
Ingredients
- 500 g (about 1 lb) zucchini
- 1 teaspoon salt
- 2 eggs
- 1/2 teaspoon pepper
- 1/2 teaspoon dried garlic
- 1 tablespoon (about 8 g) all-purpose flour
- 2 tablespoons (30 ml) vegetable oil
- 60 g (about 2 oz) ham, diced
- 2 spring onions, chopped
- 100 g (about 3.5 oz) mozzarella cheese, shredded
Instructions
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Begin by cutting the zucchini into thin slices, about 1/4 inch thick. Place them in a bowl or on a cutting board and sprinkle with salt. Allow them to sit for 5 to 10 minutes. This helps draw out moisture, which will keep your casserole from becoming soggy.
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In a large mixing bowl, beat the eggs and season with pepper and dried garlic. Stir in the flour until it’s well combined. This will help create a bit more structure in your casserole.
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In a frying pan, heat vegetable oil over medium heat. Add the diced ham and chopped spring onions, cooking for about 2-3 minutes until the ham is slightly crispy and onions are fragrant.
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Add the zucchini slices to the pan, distributing them evenly. Pour the egg mixture over the top and let it cook undisturbed for 5-7 minutes until the bottom starts to set.
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Carefully flip the casserole using a large spatula. Cook for another 5-7 minutes until the other side is golden brown and the casserole is cooked through.
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Once cooked, sprinkle shredded mozzarella cheese on top and let it melt for a couple of minutes. Serve it hot and enjoy every cheesy, flavorful bite!
Recipe Notes
- For an extra flavor boost, consider adding fresh herbs like basil or parsley.
- Ensure the pan is hot enough before adding the zucchini; this helps sear the bottom nicely.
- If you don’t have ham, cooked bacon or sautéed mushrooms make excellent substitutes.
- For a lighter version, you can omit the cheese or use a lower-fat option.
Nutrition Estimate
Approximately 250 calories, 14 g protein, 10 g carbs, and 18 g fat per serving.