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| This Zucchini and Green Chile Breakfast Casserole is so delicious, I'd even buy zucchini to make it! |
(Some photos were updated in this post September 2014. For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this Zucchini and Green Chile Breakfast Casserole is something I make every year when I have too much zucchini on my hands. Zucchini season is just about gone for this year, but if you have a garden or visit the farmer's market, you can probably find enough to make this just once!)
This Zucchini and Green Chile Breakfast Casserole with cottage cheese, sharp cheddar cheese, zucchini, and green chiles is a great answer to the "What shall we make with zucchini?" opportunity that gardeners face every year. Breakfast casseroles with zucchini are something I make every summer when I have a surplus of zucchini and I'm running out of ways to use it. This version is a recipe where a bit more or less zucchini won't matter, but to keep the zucchini from being watery in the finished dish, I trim away some of the inner white part, and then saute it with the green chiles for extra flavor. I use drained low-fat cottage cheese here to make this creamy without a lot of added fat, but you can also just use more cheese and skip the cottage cheese if you prefer.
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