Ingredients
Scale
- 2 medium zucchinis, grated or finely chopped
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 4 large eggs
- 1 cup milk (or plant-based milk for dairy-free option)
- 1 ½ cups brie cheese, cut into small chunks (rind removed)
- 1 ½ cups shredded cheddar cheese (optional, can be replaced with any preferred cheese)
- 1 teaspoon dried thyme or fresh thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup breadcrumbs (preferably whole wheat or gluten-free, depending on preference)
- Fresh parsley for garnish (optional)
Ingredient Highlights
- Zucchini: Zucchini is low in calories but packed with nutrients like vitamins A and C, making it a great addition to your breakfast.
- Brie Cheese: Brie adds a rich, creamy texture and a slightly earthy flavor that balances perfectly with the mild zucchini.
- Eggs: Eggs serve as the binding agent for the casserole, creating a fluffy, savory base for the other ingredients.
- Breadcrumbs: The breadcrumbs help form a slight crunchy topping while keeping the casserole moist on the inside.
- Milk: Milk adds creaminess to the casserole. You can use dairy-free alternatives like almond or oat milk for a dairy-free version.
Instructions
Prepare the Zucchini and Vegetables:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch or similar-sized baking dish with olive oil or cooking spray.
- Prepare the Zucchini: Grate or finely chop the zucchinis. If grated, you can squeeze out any excess moisture using a clean kitchen towel or paper towels to avoid the casserole becoming too soggy.
- Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Cook the Zucchini: Add the grated zucchini to the skillet and cook for about 5 minutes until softened. Season with a pinch of salt and pepper. Remove from heat and set aside to cool slightly.
Prepare the Casserole Base:
- Whisk the Eggs and Milk: In a large mixing bowl, whisk together the eggs and milk. Add the thyme, salt, and black pepper, and whisk until fully combined.
- Add the Cheese: Stir in the brie cheese chunks and shredded cheddar cheese (if using). Make sure the cheese is evenly distributed throughout the mixture.
Assemble the Casserole:
- Combine the Ingredients: Add the sautéed zucchini mixture to the egg and cheese mixture. Stir everything together until well combined.
- Add the Breadcrumbs: Fold in the breadcrumbs. This will help absorb any excess moisture from the zucchini and give the casserole a lovely texture.
- Transfer to Baking Dish: Pour the mixture into your prepared baking dish and spread it out evenly with a spatula.
Bake the Casserole:
- Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set. You can test for doneness by inserting a toothpick or knife into the center – it should come out clean or with just a few crumbs attached.
- Cool Slightly: Allow the casserole to cool for 5-10 minutes before serving. This helps the flavors set and makes it easier to cut into portions.
Serve and Enjoy:
- Serve: Slice the casserole into squares or wedges and serve warm. Garnish with fresh parsley or any additional herbs you prefer for a pop of color and flavor.
- Prep Time: 20minutes
Nutrition
- Serving Size: 8
- Calories: 300
- Fat: 20g
- Carbohydrates: 10g
- Protein: 12g