Are You Kidding Me? Number 3 Is So Easy To Make! – 7 Casserole Recipe You Don’t Want To Miss
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If you’re looking for a great casserole to eat as a side dish look no further. This zucchini bake is just what the doctor ordered.
Check out what my pals over at Recipe Lion had to say about this recipe:
This casserole can easily be eaten for breakfast, lunch or dinner, making it an extremely versatile option. This is a casserole recipe you can feel good about serving to your family whenever mealtime rolls around.
I know that my family certianly loves this casserole, especially my mother. She is absolutely smitten with veggie casseroles such as this. I like to make all kinds of things with zucchini when it is in season.
Ingredients
1 tablespoon Bertolli olive oil
1/2 cup chopped onion
4 cups broccoli florets
2 large zucchini, cut into rounds (about 4 cups)
salt, fresh ground pepper
1/8 red pepper flakes (optional)
4 Eggland’s Best eggs
1/2 cup TruMoo milk
2 tablespoons chopped fresh basil
1/4 cup finely grated Kraft Parmesan cheese
Instructions
Preheat oven to 350 degrees F. Spray a 9-inch baking dish with cooking spray.
In a large non-stick skillet over medium high heat, saut onion in the oil until it is translucent, then add broccoli and zucchini and continue to saut, stirring often, until they begin to brown.
Sprinkle with salt, pepper and the optional pepper flakes. Add a cup water and cover, lowering heat to medium low for 5 minutes until broccoli is still bright green but just becoming tender.
Place vegetable mixture into the baking dish. Beat together the eggs, milk and basil and pour over the vegetables. Sprinkle top with Parmesan and bake for 30 minutes or until mixture is firm.
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Quick Tip: This casserole is a great companion to any meat dish.
Thank you to Recipe Lion for this great recipe.
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