Zucchini And Asparagus Lunch Casserole Recipe

Name: Zucchini And Asparagus Lunch Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 6 asparagus, trimmed and cut into 1/2 inch pieces; 1 shallot, finely chopped; 1 small zucchini, diced; 1 teaspoon chopped fresh thyme leave; 1/2 teaspoon salt; 3 large eggs; 3 large egg whites; 3 tablespoons nonfat milk; 1/8 teaspoon black pepper; 1/4 cup shredded fat-free cheddar cheese

Servings: persons

2 teaspoons olive oil
6 asparagus, trimmed and cut into 1/2 inch pieces
1 shallot, finely chopped
1 small zucchini, diced
1 teaspoon chopped fresh thyme leave
1/2 teaspoon salt
3 large eggs
3 large egg whites
3 tablespoons nonfat milk
1/8 teaspoon black pepper
1/4 cup shredded fat-free cheddar cheese

1
Preheat oven to 350u00b0F Heat oil in large skillet over medium - high heat. Add asparagus and shallots; cook, stirring until crisp-tender, 4 minutes. Stir in zucchini, thyme and 1/4 tsp salt. Cook, stirring frequently, until veggies soften, 6 minutes.
2
Coat 4 (6 or 8 oz) custard cups with nonstick spray. Divide vegetable mixture among cups.
3
Whisk eggs, egg whites, milk, pepper and remaining salt in bowl. Divide egg mixture among cups. Place cups on baking sheet and bake until edges are set, 14 minutes. Sprinkle evenly with cheese. Bake until centers are cooked through, 2 minutes. Cool on rack, 5 minutes.
4
To travel: cool casseroles, wrap each in plastic wrap and chill up to 3 days. To serve, cut vent in top of one casserole and microwave on medium high until hot. 3 - 4 minutes.
5
Per serving (1 casserole): 118 cal, 6 g fat, 2 g sat fat, 0 g transfer fat, 141 mg chol, 440 mg sod, 5 g carbs, 3 g sugar, 1 g fib, 10 g prot, 94 mg calc.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons olive oil, 6 asparagus, trimmed and cut into 1/2 inch pieces, 1 shallot, finely chopped, 1 small zucchini, diced, and more.

Yes, Zucchini And Asparagus Lunch Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini And Asparagus Lunch Casserole

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