Zucchini Egg Casserole
Prep:
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Cook:
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Ingredients
¼ cup water
¼ tsp salt
1 pound zucchini, coarsely chopped
1 TBSP butter
1 cup sliced fresh mushrooms
⅓ cup chopped onion
4 eggs, beaten
1½ cups cheddar cheese, shredded
1 2-ounce jar diced pimiento, drained
⅛ tsp garlic powder
¼ tsp salt
⅛ tsp pepper
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59 ml water
¼ tsp (1.25 ml) salt
454 grams zucchini, coarsely chopped
1 TBSP (15 ml) butter
75 grams sliced fresh mushrooms
17 grams chopped onion
4 eggs, beaten
125 grams cheddar cheese, shredded
1 56 gram jar diced pimiento, drained
⅛ tsp (.062 ml) garlic powder
¼ tsp (.125 ml) salt
⅛ tsp (.062 ml) pepper
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Instructions
- Combine water, salt, and zucchini, and microwave 8-10 minutes, stirring after 5 minutes.
- Drain well and set zucchini aside.
- Sauté mushrooms and onions in butter until tender.
- Add remaining ingredients and zucchini to sautéed vegetables and mix well.
- Pour into a greased baking dish.
- Bake at 350°F (180°C) until eggs are set.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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