Low-Carb Zucchini and Green Chile Breakfast Casserole (Video)
This Low-Carb Zucchini and Green Chile Breakfast Casserole is so delicious, I’d even buy zucchini to make it! And this tasty breakfast is low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet Phase One! Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you’d like to make
Low-Carb Zucchini and Green Chile Breakfast Casserole!
This Low-Carb 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 or use full-fat cottage cheese if you prefer.
When I first posted this recipe I used to make a huge batch of this type of breakfast casserole and freeze it. Through the years I’ve started to prefer just keeping the casserole in the fridge to eat during the week, so now I make this in a smaller size that makes six servings, which is what is shown in the photos. I’ll give the recipes for both sizes.
(Before you make this you may also want to read Basic Instructions for Low Carb Breakfast Casseroles which has instructions for different sizes of pan and ingredient options for this type of breakfast casserole.)
Cut zucchini into fourths lengthwise, then cut away the inner white part, leaving about 1/2 inch of white on the zucchini skin. Chop zucchini into same-size pieces. Saute the zucchini over very low heat for about 4-5 minutes. Then add the can of diced green chiles, stir into the zucchini, and continue to cook for another 4-5 minutes. (You don’t want the zucchini completely soft, so be sure the heat is low.)
Layer the cooked zucchini, cottage cheese, and grated cheese in a flat casserole dish, pour beaten eggs over the other ingredients, then take a fork and gently stir so ingredients are evenly distributed in the eggs. Bake until the eggs are set and top is lightly browned.
Serve hot, with some salsa and sour cream on the side if you prefer!
More Delicious Breakfasts with Green Chiles:
Slow Cooker Or Pressure Cooker Breakfast Index ~ Slow Cooker or Pressure Cooker
Bobbi’s Low-Carb Breakfast Casserole with Egg, Cottage Cheese, and Green Chiles ~ Kalyn’s Kitchen
Baked Egg Sausage Casserole with Green Chiles ~ Cookin’ Canuck
Low-Carb Vegetarian Chile Rellenos Bake ~ Kalyn’s Kitchen
Chile Verde Huevos Rancheros ~ Foodie Crush
Low-Carb Green Chile and Cheese Egg Muffins ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Low-Carb Zucchini and Green Chile Breakfast Casserole
This Low-Carb Zucchini and Green Chile Breakfast Casserole is a delicious breakfast for guests.
- 1/2 cup lcottage cheese, rinsed and drained well (Use more cottage cheese if you’d like; either low-fat or full-fat cottage cheese is fine.)
- 1 or 2 medium zucchini, about 8 inches long (or even more)
- 1-2 tsp. olive oil for sauteing zucchini and chiles
- 1 tsp. Spike Seasoning (optional but recommended, or use any seasoning mix you like on eggs)
- salt and fresh ground black pepper to taste
- 1 can diced green Anaheim chiles (4 oz. can)
- 10 eggs, beaten well
- 1 T cream, half and half, or milk
- 1-2 cups grated sharp cheddar cheese (use low fat cheese for South Beach Diet)
- Preheat oven to 375 F/190C. Spray 7X11 inch or 8X8 inch casserole pan with nonstick spray or olive oil.
- Put cottage cheese in a colander placed in the sink and rinse thoroughly with cold water to wash off the “cream”, then let drain.
- Wash zucchini, cut lengthwise into fourths, then cut away the inner white part of the zucchini, leaving not over 1/2 inch thickness of white still on the skin.
- Discard white part, and cut remaining zucchini strips crosswise into same-size strips.
- Put olive oil into nonstick saute pan and saute zucchini over low heat for 4-5 minutes, seasoning with Spike seasoning, salt, and pepper.
- Then add undrained green chiles and saute another 4-5 minutes. (Zucchini should still be pretty firm when you turn off the heat, so be sure you have it on low.)
- Layer zucchini/green chile mixture, drained cottage cheese, and cheese into casserole dish.
- Beat eggs with cream or milk and pour over other ingredients.
- Use a fork to gently stir so that zucchini, green chile, cottage cheese, and cheese is evenly distributed in the egg mixture.
- Bake at 375 for about 25 minutes, or until mixture is set and top is nicely browned.
Click Here for Larger Size from Original Recipe Makes 10-12 servings
This recipe created by Kalyn.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with low-fat cottage cheese, low-fat cheese, and milk, this Low-Carb Zucchini and Green Chile Breakfast Casserole is a great breakfast option for the South Beach Diet. If you use full-fat cottage cheese and cheese this would be suitable for other types of low-carb diet plans. You can make this on the weekend, cut into serving size pieces, and keep in the fridge for an easy breakfast to pop in the microwave before work. (Microwave 1-2 minutes, just until hot to prevent it from getting rubbery.)
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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