Zucchini Casserole

The wonderful combination of vegetables makes this casserole so simple yet delicious. Fresh zucchini, mushrooms, and corn work beautifully together, making this a hearty breakfast or a delicious snack 

Ingredients

• 2 medium zucchini

• 1 medium onion

• 250 g fresh mushrooms (I used champignons)

• 1 can of corn (340 ml), drained

• 4 eggs

• 150 g cheese (I used marble cheese)

• salt and black pepper

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• vegetable oil and butter, for cooking

Steps

1. Dice the zucchini and onion, and cut the mushrooms into small pieces

2. Sauté the onion in a mixture of vegetable oil and butter until translucent

3. Add the mushrooms and continue cooking for 2–3 minutes, stirring occasionally

4. Add the zucchini and continue cooking for about 3 minutes

5. Add the corn and mix well

6. Season with salt and black pepper, then sprinkle with garlic powder and Italian seasoning

7. Remove from the heat and let cool slightly

8. Beat the eggs with a fork and season with salt and black pepper

9. Add the eggs and 3/4 of the cheese to the vegetable mixture, stir to combine, and transfer to a baking dish

10. Sprinkle with the remaining cheese

11. Bake in a preheated 180°C (350°F) oven for about 20 minutes