Zucchini Egg Bake: Hello 2014 - I'm starting new

I'm suffering from post holiday eating disorder. At the beginning of November, I resolved to eat better, to eat cleaner, and to think more consciously about the food that I was consuming and how it was nourishing my body. I was not dieting per se, but rather trying to change my concept of what good food was and to think about food more as fuel and not simply I-need-to-put-anything-in-my-mouth-right-now type of thing. I gave up refined sugar and all flours and began trying to improve my health.

I did really well for 6 weeks and started feeling better than I had in a long while. I had improved energy, improved focus and I was even sleeping better. (I'm a horrible sleeper, ever since I became a mother.) Because I was eating better and thinking about food differently, the plethora of treats around me during the holidays barely tempted. I could make things and not consume them, and even receive a ton of food gifts from my students and not eat them. All that came to a screaming halt on December 26th, when I started on this crazy downward spiral of craziness and nonsense and ate whatever was put in front of me. Of course it isn't helpful to be at Christmas party and celebration after celebration where the food isn't controlled and cooked by me, but in all honestly, it has been about 10 days of really really bad eating.

But I'm back at home, back in my own kitchen, back in control and I'm about to whip myself back into shape and get things under control. This egg bake is one of the things that I really enjoyed eating during my time of eating better and it's so easy to make it should be something I make ALL the time. The ingredients are simple and the technique is as well. Saute some veggies, mix it into some cottage cheese and eggs and bake. Voila - sort of a crustless quiche or an easy frittata or a baked omelet. Maybe a combination of the three. But regardless I make a nice large casserole of it and and have a ready breakfast for me on any given day.

Zucchini Egg Bake
Makes 9X13 casserole

Ingredients
2 tablespoons olive oil
2 cups shredded zucchini
½ cup finely chopped onion
1 cup cottage cheese
10 large eggs
¾ cup parmesan cheese, shredded, grated, or shaved
cooking spray
salt and pepper to taste

Method
Preheat oven to 375. Lighly spray 9x13 casserole dish.

In a heavy skillet over high heat, heat two tablespoons of olive oil and add zucchini and onion. Season with salt and pepper. Saute for about 6 minutes, or until zucchini and onions are wilted and cooked through. Set aside.

In a large bowl beat together cottage cheese and eggs. Add cooked zucchini onion mixture. Season with pepper if desired. Mix and then pour into casserole dish. Sprinkle entire top of casserole with parmesan cheese.

Bake for 30 minutes, or until top is golden brown and the center of casserole is set. Remove from oven and allow to cool for 5 minutes. Serve warm.
Printable recipe