Recipe for zucchini, egg and goat cheese breakfast casserole
As a precaution, for the past few days we've taken to locking our car doors. Here in the country, we usually don't do that -- in fact, people leave their keys in the car, and the car running, in the local supermarket parking lot! -- but it's zucchini season, and we have to guard against the random zucchini deposited on the passenger seat. Yes, it happens, and nowhere -- not the porch, the front stoop, the mailbox or the car -- is safe. One of the recipes in my summer e-book, 23 Zucchini: Fast, fun, easy recipes from The Perfect Pantry kitchen, this zucchini, egg and goat cheese breakfast casserole is a favorite way to cook those gifts of zucchini from gardening friends or the farmers market. Egg and cheese casseroles are an easy go-to for busy weekdays and lazy weekends; enjoy them for breakfast, or with a green salad for lunch or supper. This is quiche without the crust, which makes it a great gluten-free main dish. (Please check out the e-book for many more ideas for cooking with zucchini. The book -- for iPad, Kindle, smart phone or computer -- is fun, inexpensive, and people are saying nice things about it.)
Zucchini, egg and goat cheese breakfast casserole
1 medium onion, diced
2 cups diced zucchini (approximately 1 large zucchini)
1 red bell pepper, diced
2 tsp olive oil
10 large eggs
2 Tbsp nonfat milk
8 oz shredded cheese (I use fat-free mozzarella or four-cheese Italian blend)
3 oz crumbled goat cheese
2 Tbsp minced fresh basil
1 Tbsp minced fresh thyme
1/4 tsp kosher salt
1/2 tsp fresh black pepper
Preheat the oven to 375°F. Spray a casserole dish with cooking spray, and set aside.
In a large nonstick frying pan over low-medium heat, add the onion, zucchini, bell pepper and olive oil. Sauté, stirring frequently, for 3-4 minutes, until the onion is translucent. Remove from heat; spread the vegetables in the casserole dish, and allow them to cool slightly while you prepare the remaining ingredients.
In a large bowl, whisk the eggs until slightly frothy. Add the milk, and whisk to combine. With a rubber spatula, stir in the shredded cheese, goat cheese, basil, thyme, salt and pepper.
Pour the egg mixture over the vegetables in the casserole dish. Draw the spatula through the mixture to bring some of the vegetables to the surface.
Bake, uncovered, for 35 minutes, until the eggs are puffy.
Serve hot, warm or cold.
More eggy cheesy recipes in The Perfect Pantry:
Broccoli, mushroom, egg and cheese breakfast casserole
Kale, mushroom, and caramelized onion breakfast casserole
Egg and cheese casserole with chayote squash and green chiles
Egg and cheese casserole with leeks, red pepper and bacon
Egg and cheese casserole with artichoke hearts and feta
Other recipes that use these pantry ingredients:
Breakfast casserole with spinach, leeks, cottage cheese and goat cheese, from Kalyn's Kitchen
Breakfast salad with poached egg and prosciutto, from Sass & Veracity
Creamy scrambled eggs with goat cheese and basil, from Jan's Sushi Bar
Goat cheese-thyme egg mini muffins, from She Simmers
Goat cheese and herb gougeres, from Eggs on Sunday