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  • Writer's pictureJenn Clayton

Zucchini, Egg & Corn Casserole

Healthy, clean and full of protein and veggies! Easy to make and super yummy!

Makes a GREAT meal prep because it makes delicious leftovers! A must make recipe!

Full recipe in video below


  • 5 cups shredded zucchini and/or summer squash (about 3 medium)

  • 1 tablespoon butter

  • 1 cup finely chopped onion

  • Pinch of salt, plus 1/4 teaspoon, divided

  • 1 ½ cups corn kernels, fresh or frozen (thawed)

  • 1 ¼ cups low-fat added cottage cheese

  • 1 cup low-fat 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

  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray.

  • Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.

  • 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.

  • Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining 1/4 teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish.

  • Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.

8 Servings:

229 Calories

13g fat

13g carbs

17g protein

Recipe inspiration from

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