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Zucchini and Egg Casserole Recipe finished dish

Zucchini and Egg Casserole Recipe

Recipe card for Zucchini and Egg Casserole Recipe.
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Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • 1-2 zucchini, sliced about 2 cups, 300g
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 1 green onion, chopped
  • 1 sweet red pepper, chopped
  • 3-4 hard-boiled eggs, chopped
  • 4 raw eggs
  • 3 tablespoons yogurt 45g
  • 4 tablespoons flour 32g
  • 1/2 cup grated cheese e.g., mozzarella or cheddar, 60g
  • Salt, to taste
  • Dill, for garnish

Method
 

Preparation
  1. Prepare the Vegetables: Preheat oven to 180°C (350°F).
  2. Sauté the sliced zucchini in olive oil with a pinch of salt for 3-5 minutes until slightly tender. Set aside.
  3. Sauté onions, green onions, and red pepper in the same pan for 2-4 minutes. Set aside.
  4. Prepare the Eggs: Boil 3-4 eggs, peel, and chop.
  5. Assemble the Casserole: In a bowl, whisk 4 raw eggs, yogurt, and flour. Add sautéed vegetables and chopped boiled eggs. Mix well.
  6. Add cheese and season with salt. Pour into a greased baking dish.
  7. Bake for 40-50 minutes until golden and set.
  8. Prepare the Sauce: Mix yogurt, mayonnaise, dill, chili flakes, and lemon juice.
  9. Serve: Let the casserole cool slightly, garnish with dill, and serve with the yogurt sauce.

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