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.