Zucchini, Egg and Feta Casserol

At the beginning of summer I was making fried zucchini cakes that soak up a ton of oil. So I decided to convert the recipe into a lighter version. The zucchini still has a little bit to it and the shallots are so flavorful. If you have never used shallots I guarantee you will love them after trying this recipe.





8 Eggs
1/2 C. Chicken broth
1/2 C. Fat free milk
2 Tbs. flour
1/2 tsp. salt. I use sea salt
Fresh cracked pepper to taste. This recipe is good with extra pepper
2 Zucchini, thinly sliced approx. 6" long
2 Yellow squash, grated. I used the round acorn ones but any yellow will do
4 green onions thinly sliced including white and green parts
1 Large shallot bulk, chopped. Approx. 3 Tbs.
4 oz. Fat free Feta

Saute shallots in 1/2 tsp. olive oil until soft.

In large mixing bowl whisk eggs. Add chicken broth, milk and flour. Whisk until combined. Add salt and pepper, flour may be a little lumpy, that's ok. Add squash, shallots and g. onions. Mix til everything is coated. Add crumbled feta.

Spray a 9" round or a 9" square pan with cooking spray.

Bake at 375 for 45 mins.

Let stand for 15 mins. Slice and serve.

If you don't Feta or are Pregnant...feta is unpasteurized cheese, you can always substitute with jack or cheddar cheese. Asparagus is also great in this dish.



By the slice (sorry for the blur)... or two! :)