Zucchini Casserole with Parmesan

From Angela's blog

4-6 medium zucchini, grated
4 eggs
1/3 cup light cream (15%) (can use whole milk)
1/2 tsp salt
1/2 tsp Italian seasoning
2-3 Tbsp Parmesan

Spread the zucchini in a large baking dish. In a bowl, beat the eggs then add cream, salt and Italian seasoning. Mix well and pour over zucchini. Stir gently to coat.

Bake in preheated oven at 350° for about 25-30 or until the egg mixture sets. Sprinkle with Parmesan and bake another 5 minutes.

Serve warm. (Reheats well.)

Try #1 - August 21, 2010
Easy... healthy... delicious... we ate the whole thing! This was a real crowd pleaser - Abby and William (not to mention Nathan) gobbled it up! I added a smidgen of frozen spinach. I think you could also add shredded carrots.