September 12, 2011 • Vegetables
It’s a never ending quest to use up zucchini around here – I’m sure those of you with gardens can relate. And I might have mentioned before, zucchini is one of those vegetables I just don’t like that much plain. But add a little cheese to anything, and I’m on it!I didn’t cook my zucchini first in this recipe, which made the overall casserole a bit wetter and looser. If you want the eggs to bind better – more like a quiche or a strata – then cook the zucchini first to cook off some of their water. Either way, it’s an easy casserole, it uses up zucchini, it’s a great vegetarian alternative for an entree, and it freezes well.
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 2½ pounds zucchini, seeded and diced
- 4 eggs, beaten
- 12 ounces crumbled feta cheese
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh oregano
- ½ teaspoon pepper
- 1 cup grated Parmigiano Reggiano cheese, or more if desired
- Heat oil in a skillet and saute onion until soft. In a large bowl, combine onion with all remaining ingredients except Parmigiano and toss until well mixed. Pour into a greased 9 x 13 glass baking dish and top with Parmigiano cheese. Bake at 350 degrees until eggs are set and top is golden brown, about 45 minutes to an hour.
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