Zucchini Casserole

PROS

This casserole is a great way to use up fresh zucchini.

It’s a low-carb and gluten-free option for those with dietary restrictions.

It’s also a great make-ahead dish that can be reheated and enjoyed throughout the week.

CONS

This casserole can be high in fat due to the cheese and egg content.

It may not be suitable for those watching their sodium intake.

HEALTH & BENEFITS

Zucchini is a great source of vitamins A and C, as well as fiber.
It’s also low in calories and carbohydrates, making it a great addition to a healthy diet.
The eggs and cheese in this casserole provide a good source of protein.

	1 1/2 lbs zucchini , cut into 1/2 inch slices
	4 eggs , slightly beaten
	1/2 cup milk
	1 lb monterey jack cheese or 1 lb mozzarella cheese , grated
	1 teaspoon salt
	2 teaspoons baking powder
	3 tablespoons flour
	1/2 cup breadcrumbs
	butter or margarine

1.	Preheat the oven to 350°F.
2.	In a large bowl, combine the sliced zucchini, beaten eggs, milk, grated cheese, salt, baking powder, and flour.
3.	Mix well until combined.
4.	Grease a 9x13 baking dish with butter or margarine.
5.	Pour the zucchini mixture into the dish.
6.	Sprinkle breadcrumbs on top of the mixture.
7.	Bake for 45-50 minutes or until the top is golden brown and the casserole is set.

Mouthwatering Zucchini Casserole recipe for your next family meal

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