Sauteed Broccoli and Zucchini Casserole
Sauteed Broccoli and Zucchini Casserole
Ingredients
Serves 4
¾ lb / 12 oz / 350 gr broccoli florets (about 4 cups)
2 medium zucchini, sliced into ¼-inch thick rounds
½ medium onion, finely chopped
1 tablespoon olive oil
¾ teaspoon fine grain sea salt, divided
¼ teaspoon ground black pepper
A pinch of red pepper flakes
3 free-range organic eggs
½ cup / 115 ml milk (any choice of milk)
A handful of fresh basil, chopped
A pinch ground nutmeg
3 tablespoons grated Parmesan cheese
Directions
Preheat oven to 350°F (180°C), place a rack in the middle. Line a 8x8-inch baking dish with parchment paper and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add onions and a pinch of salt and saute for about 2 to 3 minutes until translucent. Add broccoli florets, zucchini rounds, black pepper, ½ teaspoon of salt, red pepper flakes and about ¼ cup of water.
Cover with a lid and cook for about 15 to 20 minutes stirring every so often. The vegetables should brown a bit and must be thoroughly cooked, but still retain some of their crunchiness. If needed add more water, a couple of tablespoons at a time. Turn off the heat and let cool for 5 minutes.
In the meantime, in a large bowl whisk eggs, milk, ¼ teaspoon of salt and nutmeg for a couple of minutes until fluffy. Finally add chopped basil and stir to combine.
Add the vegetables to baking dish and spread them on an even layer. With the back of a spoon press them down gently.
Pour the egg mixture over the vegetables and sprinkle with Parmesan cheese.
Bake in the oven for about 30 minutes, until a skewer inserted into the center comes out clean.
Serve warm.