Zucchini Egg Casserole

Did you know that June is National Dairy Month? Well, here is a little something to celebrate it!

The weather in Fresno has had the weirdest break in the weather! All of a sudden is has gotten cool. While the forecast has made it clear that this break is extremely limited (we will be going to over 100 this weekend) there is no reason to not take advantage of the break! So I made a little lunch picnic for the Nerdlings! And one of their favorite things is any kind of egg casserole. So I put together a super simple recipe that got to use our first zucchini out of our garden!!!

This was a big learning experience for us because I let the 10 year old do everything except slice the turkey bacon! By the way, the magic of turkey bacon is that it comes cooked and since it won’t crisp up you don’t need to cook it before adding it to the casserole!

All my ingredients (yes, all)!

8 eggs
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp pepper
3/4 cup grated zucchini, (wrung out after 1 minute of microwaving or after being frozen or if warm off the vine)
1/2 cup thin sliced turkey bacon
2 cups cottage cheese
2 cups shredded cheese

Action Shot: The NerdBug Shredding Away

Whisk the eggs, flour, salt, pepper, and baking soda. Then mix in everything else. Dump it into a 9×13 baking pan. Then bake at 400 degrees for 30 minutes. Cut into squares and serve with fruit and crackers for a great lunch or brunch! Great served hot or room temperature. Serves 6.

(This project has been compensated as part of the June Dairy program for Safeway for the #SafewayDairy series. While they provided the subject all opinions, recipes and ideas were mine!)

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