Recipes Vegetable Brunch Casserole (Vegetarian, Holidays, Entree)

Number of Servings
    • 1 medium zucchini, diced or sliced
    • 1 medium onion, chopped
    • 8 oz. sliced mushrooms
    • ¼ cup butter
    • ½ cup flour
    • 1-teaspoon baking powder
    • ½ teaspoon salt
    • 10 eggs, lightly beaten
    • 2 cups (16 ounces) 2% Cottage Cheese
    • 4 cups (16 ounces) shredded Monterey Jack Cheese
    • 3 oz. can chopped green chilies

In a large skillet, sauté the zucchini, onion, and mushrooms in butter until tender.  Stir in the flour, baking powder and salt until blended.  In a large bowl, combine eggs and cottage cheese.  Stir in vegetables, green chilies and Monterey jack cheese.  Set oven to 350 degrees.  Spray a 13 x 9 pan with cooking spray.  Pour mixture into pan and bake uncovered for 35-45 minutes or until set and golden brown on top.  

Nutrition Information

302 Calories; 20g Fat;  21g Protein; 9g Carbohydrate; 1g Dietary Fiber; 224mg Cholesterol; 584mg Sodium.