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Lunch: Zucchini and Egg Bake
A tasty baked zucchini and egg recipe that's a great side dish.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 60 mins
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1/2 cup buttermilk, low fat
3/4 cup egg beaters
1 tsp italian seasoning
1 tsp garlic pepper
1 dash pepper
1 dash salt
1/4 tsp hot sauce
2 cloves garlic, chopped
1 medium onion, chopped
2 medium zucchini, grated
Instructions
1. Set oven to 350 °F (175 °C). Spray a 8 x 8" casserole dish with cooking spray.
2. In a large saucepan sprayed with cooking spray, sauté zucchini, onion, garlic, and dry seasonings until tender, approximately 8-10 minutes. Take off heat and let cool.
3. In a bowl, combine eggs, milk, and hot sauce - mix well.
4. Add egg mixture to zucchini. Mix and pour into casserole dish. Bake for 35-40 minutes until eggs are puffy and set.
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Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 46 kcal | ||
| Fat 0.4 g | ||
| Carbohydrate 6.15 g | ||
| Protein 5.11 g | ||
| Iron 12 mg | ||
| Calcium 25 mg | ||
| Cholesterol 1 mg | ||
| Monounsaturated Fat 0.07 g | ||
| Polyunsaturated Fat 0.08 g | ||
| Saturated Fat 0.15 g | ||
| Sodium 111 mg | ||
| Sugar 3.23 g | ||
| Potassium 291 mg | ||
| Vitamin A 17 mcg | ||
| Vitamin C 131 mg | ||
| Fiber 1.1 g | ||
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