RQuam
> 50 posts
I have made 78 posts
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I joined September 2016
I've received 25 likes
My gender is Male
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Post by RQuam on Jun 25, 2017 23:43:51 GMT -5
This turned out really good. I cut the recipe in half and baked it in an 8X8 pan. I didn't have any feta cheese so I subbed some shredded parmesan.
Richard
5 cups zucchini and/or summer squash (about 3 medium) 2 tablespoons butter 1 cup finely chopped onion Pinch of salt, plus ¼ teaspoon, divided 1½ cups corn kernels, fresh or frozen (thawed) 1¼ cups no-salt-added cottage cheese (see Tips) 1 cup crumbled feta cheese ½ cup chopped red bell pepper ¼ cup chopped fresh dill 2 tablespoons all-purpose flour 1 teaspoon baking powder ¼ teaspoon ground pepper 10 large eggs, lightly beaten
1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray. 2. Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture. 3. Heat butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 8 minutes. Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more. 4. Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining ¼ teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish. 5. Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.
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Post by erin elizabeth on Jun 26, 2017 7:34:04 GMT -5
Looks good and I have some friends who would love it. I spotted our first zucchini in the garden yesterday so I'll soon have plenty to make this. Yea zucchini season! Thanks for posting.
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Post by swedishcook on Jun 26, 2017 15:46:11 GMT -5
Thanks for the recipe! Could the casserole be served at room temperature? I'm always looking for new dishes that can travel about 30 minutes without needing an oven upon arrival.
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Post by mcgee on Jun 26, 2017 15:51:26 GMT -5
Thanks for the recipe! Could the casserole be served at room temperature? I'm always looking for new dishes that can travel about 30 minutes without needing an oven upon arrival. I haven't made it but I bet you could serve it at room temp as it's basically a quiche. Here's a description from EW: From: EatingWell Magazine, July/August 2017 This healthy casserole is essentially a crustless quiche, brimming with fresh summer vegetables. Bake it up for an elegant summer brunch or a casual backyard barbecue.
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Post by swedishcook on Jun 26, 2017 16:26:27 GMT -5
Excellent! Thanks mcgee One more question: 5 cups zucchini - excess moisture squeezed out in a towel. Do I assume correctly that zucchini should be shredded?
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RQuam
> 50 posts
I have made 78 posts
Right now I'm Offline
I joined September 2016
I've received 25 likes
My gender is Male
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Post by RQuam on Jun 26, 2017 23:14:20 GMT -5
Excellent question and I don't know why it wasn't listed as "5 cups shredded zucchini". Yes, I shredded it and squeezed it between multiple layers of paper towels.
Richard
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Post by swedishcook on Jun 27, 2017 14:16:50 GMT -5
Excellent question and I don't know why it wasn't listed as "5 cups shredded zucchini". Yes, I shredded it and squeezed it between multiple layers of paper towels. Richard Thank you Richard! Will bring this to next potluck luncheon
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Post by swedishcook on Jul 17, 2017 16:34:33 GMT -5
Everybody raved about this dish at today's birthday potluck luck luncheon! No-salt added cottage cheese was nowhere to be found. I used a brand with lowest possible sodium and it tasted great - at least on a hot summer day.
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Post by Deleted on Mar 6, 2018 0:50:42 GMT -5
Thanks for sharing this amazing recipe, I just love it, I will try this..
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