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Zucchini, Feta, & Eggs Breakfast Casserole (Keto/Low-carb)
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Zucchini, Feta, & Eggs Breakfast Casserole (Keto/Low-carb)



Print this recipe here: https://www.dimitrasdishes.com/zucchini-feta-egg-casserole-low-carb/

Ingredients
4 zucchini, shredded
1/4 cup olive oil
6-8 scallions, thinly sliced
2 garlic cloves, grated
6 (large) eggs
1/4 cup heavy cream or sour cream
6 oz feta cheese
1 teaspoon dried dill or 1/4 cup fresh dill, finely chopped
1 tablespoon finely chopped mint or parsley
1 cup shredded mozzarella or cheddar cheese
Instructions
Preheat the oven to 375 °F, 190 °C.

Place the shredded zucchini in a colander and sprinkle 1-2 teaspoons of salt on top. Toss and set aside either in the sink or over a bowl to drain for 15 minutes. Squeeze the liquid out of the zucchini.

Saute the scallions in the olive oil over medium heat until soft. About 3 minutes. Add the garlic and warm through until fragrant.

Add the drained zucchini and cook over medium-high heat for 8-10 minutes. The zucchini will release more juices and will dry in the pan. Transfer to a large bowl and allow to cool or cool in the pan. Add the herbs and toss together. Taste and adjust the seasoning if needed.

Beat the eggs and cream and season with a little salt and black pepper.

Add the zucchini to the eggs and mix together. Crumble the feta cheese and mix together.

Transfer the mixture to a greased 9 by 13-inch (23 by 33 cm) baking pan.

Sprinkle the shredded mozzarella cheese on top and bake on the center rack for about 25 minutes.

Cut into squares and serve warm or at room temperature with tzatziki. Kali Orexi!

Notes
Freezer Instructions: Bake the casserole and allow it to cool completely. Cut into portions and transfer to a freezer-safe bag or container. Keep frozen for up to 2 months. Thaw, toast in the oven and serve.

Leftovers can be stored in an airtight container in the refrigerator for 5-6 days.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

29 Comments

  2. Nalini Ganguly

    This is such a versatile recipe great to make when you have vegetables that need to be used, pretty much any vegetable can be paired with zucchini if you want to keep feta and zucchini as the stars . It can be adapted to any taste .Thank you for sharing.

  5. Βασω Σκουρολιακου

    Ωραία και εύκολη συνταγή. Τώρα που τα κολοκυθάκια είναι της εποχής, πολύ καλή λύση για πρόχειρο γεύμα.Τωρα το καλοκαίρι θέλουμε τέτοιες συνταγές.

  8. ISMINI NIKOLAIDOU

    Υπεροχο ανοιξιάτικο! Εγω προσθετω διαφορα λαχανικά οπως πατάτα βραστη ή τηγανιτη, πιπεριές χρωματιστές και καποιο αλλαντικο αν έχω.

  13. Gary Miller

    Ohhh no! Dimitra did you really have to include zucchini? Really? 3 thumbs down, I'm unsubscribing, I'm cancelling you on all social media platfo—–wait. It has eggs? Aaaand it has FETA? Well now, I think I'll suck up my previous statements and slam down on that like button and promise to shut up. : )

  15. Isabel Moreira

    Thank you for this recipe, love everything about it, will make soon. Can you pls tell me how I warm it up after freezing and how long to leave it out, once I take it out of the freezer? Love that I can freeze

  17. m a

    cheers 👍👍👍👍👍👍👍👍👍👍🙏🏼🙏🏼💙💙💙💙💙🧡💜💛🍃🥀🍃

  19. Minnie

    It helps to grate the zucchini over a tea towel, add the salt and them squeeze the water out using the towel.
    Filakia polla from Athens. 🇬🇷💙

  20. KC 444

    Love that idea, but alas I am working again. Oh well sounds like my favorite dish ! Thanx Karl

  27. Elena Levano-Santini

    This dish is delicious!!! I made it and am so glad I spent the time with the grating and the whole preparation. THANK YOU!!!! ☺️🎼

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