Zucchini and Vegetable Casserole with Eggs
Serves 4 | WW Points: 0 (based on eggs and non-starchy veggies only)
✨ Ingredients:
- 2 medium zucchini, chopped (about 2 cups) — 0 points
- 1 red onion, cut into half rings (about 1 cup) — 0 points
- 1 carrot, grated into strips (about 1 cup) — 0 points
- 1 red bell pepper, cut into strips (about 1 cup) — 0 points
- 1 yellow bell pepper, cut into strips (about 1 cup) — 0 points
- 3 cloves garlic, chopped — 0 points
- Salt, paprika, and garlic powder, to taste — 0 points
- 3 large eggs — 0 points
Optional: Fresh parsley, thyme, or basil for garnish — 0 points
🥣 Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Lightly spray a casserole dish (about 8×8 or similar) with nonstick cooking spray.
- Sauté the Veggies:
- Heat a large nonstick skillet over medium heat. (If needed, lightly spray with cooking spray.)
- Add the red onion and garlic and sauté for 2–3 minutes until fragrant.
- Add the zucchini, carrots, and bell peppers. Season with salt, paprika, and garlic powder.
- Cook, stirring occasionally, until the veggies soften, about 5–7 minutes.
- Assemble the Casserole:
- Transfer the cooked veggies to the prepared casserole dish.
- In a small bowl, whisk the eggs with a pinch of salt and pepper.
- Pour the eggs evenly over the vegetables. Use a spoon to gently mix or spread everything evenly.
- Bake:
- Bake in the preheated oven for 20–25 minutes, or until the eggs are set and the top is lightly golden.
- Serve:
- Let cool slightly before slicing. Garnish with fresh herbs if desired.
🧮 WW Points Recap:
- Zucchini, onion, carrot, bell peppers, garlic: 0 points
- Eggs: 0 points
- Spices: 0 points
Total: 0 Points on most WW plans!
✅ Tips:
- Add 1/4 cup of low-fat shredded cheese if desired (+1–2 points).
- Sprinkle with fresh herbs for extra flavor.
- For a meal prep idea, slice and pack in containers for easy grab-and-go lunches.
Let me know if you’d like to adapt it for keto or Weight Watchers with cheese! 🍳