Vegetarian

Zucchini Brunch Casserole is for Breakfast.

Zucchini Brunch Casserole takes 30 minutes to prepare.

Zucchini Brunch Casserole takes 75 minutes to cook.

Zucchini Brunch Casserole makes 8 servings.

The ingredients for Zucchini Brunch Casserole are:

2 cups grated zucchini (about 1-1/4 lb zucchini)
1 cup grated yellow squash
2 medium onions, peeled, cut in half and sliced thin
6 medium size mushrooms, cleaned and sliced thin
1 large baking potato, peeled and grated
3 large eggs
3 TBS olive oil, divided
3 tsp kosher or sea salt, divided
1/2 tsp ground black pepper

Here is how you make Zucchini Brunch Casserole:

Peel and grate zucchini and summer squash and put in a colander. Mix in 2 tsp coarse salt and allow to drain. Put 2 TBS olive oil in saute pan with onions and mushrooms. Saute over low heat till light but not browned. Peel and grate potato into large bowl. Immediately mix in 3 large eggs, 1 tsp salt and 1/2 tsp pepper. Add half of the parmesan and half of the monterey jack cheese. Mix well. Squeeze all moisture out of the zucchini and add to the potato mixture. Add onions and mushrooms. Mix all together. Pour into greased 8 x 10" pan. Top with remaining cheese and drizzle with remaining 1 TBS olive oil. Cover tightly with aluminum foil and bake at 350 for 1 hour. Remove foil and bake another 15 min or so at 475 until top is browned. Allow to rest for at least 15 min before serving. Number of Servings: 8Recipe submitted by SparkPeople user TERRYN3.

The nutritional information for Zucchini Brunch Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 158.9

• Total Fat: 10.2 g
• Cholesterol: 88.4 mg
• Sodium: 177.1 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 2.1 g
• Protein: 7.1 g

The dietary needs meet for Zucchini Brunch Casserole is Vegetarian