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

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat while still providing creaminess.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits, while canola is often cheaper.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor without dairy.

Grate 4 washed zucchini using a box grater.

Sprinkle 1 teaspoon to 1.5 teaspoons of salt over the grated zucchini and toss to coat.

Transfer zucchini to a colander or strainer and let sit for 10-15 minutes to draw out moisture.

Thinly slice 6 scallions down to the white parts and set aside.

Finely chop about 1 tablespoon of mint and a handful of parsley.

Heat a skillet over medium heat and add 3-4 tablespoons of olive oil with a pinch of salt.

Cook the scallions for 2-3 minutes until soft.

Grate 2 garlic cloves and add them to the skillet, cooking until fragrant.

Add the drained zucchini to the skillet and cook for 4-5 minutes over medium heat to evaporate remaining liquid.

Add chopped herbs to the zucchini mixture.

Crumble 6 ounces of feta cheese into the mixture and stir.

In a bowl, whisk together 6 large eggs, a few crushed red pepper flakes, and 1/4 cup of sour cream.

Grease a 9 by 13 inch baking pan with 2 tablespoons of olive oil.

Combine the zucchini mixture with the egg mixture, tempering the eggs as needed.

Add shredded mozzarella cheese to the mixture before pouring it into the baking pan.

Preheat the oven to 375°F (190°C) and bake for 25 minutes.

Let the casserole cool for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens