Zucchini Egg Casserole - scdrecipe.com

ZUCCHINI EGG CASSEROLE [print]

Ingredients

1/4 cup water
14 teaspoon salt
1 pound zucchini, coarsely chopped
1 tablespoon butter
1 cup sliced fresh mushrooms
1/3 cup chopped onion
4 eggs, beaten
1 1/2 cups cheddar cheese, shredded
1 2-ounce jar diced pimiento, drained
1/8 teaspoon garlic powder*
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

1. Combine first 3 ingredients and microwave 8-10 minutes, stirring after 5 minutes.

2. Drain well and set zucchini aside.

3. Sauté mushrooms and onions in butter until tender.

4. Add remaining ingredients and zucchini to sautéed vegetables and mix well.

5. Pour into a greased baking dish.

6. Bake at 350 F (180 C) until eggs are set.