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Kalyn's Kitchen

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 during the winter! 

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Low-Carb Zucchini and Green Chile Breakfast Casserole!

 

Low-Carb Zucchini and Green Chile Breakfast Casserole found on KalynsKitchen.com

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. And I think breakfast casseroles with zucchini are perfect for late-season zucchini, when you don’t mind turning on the oven!

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 cottage cheese here to make this creamy, but you can also just use more cheese and skip the cottage cheese. Use low-fat or full-fat cottage cheese, whichever you prefer.

I don’t like to freeze this type of breakfast casserole with egg, but this is a perfect idea to make for Weekend Food Prep, then keep the leftover casserole in the fridge to eat during the week. I’ll give the recipes for two sizes in case you want to make a larger one. 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.

Low-Carb Zucchini and Green Chile Breakfast Casserole process shots collage

How to Make Low-Carb Zucchini and Green Chile Breakfast Casserole:

(Scroll down for complete printable recipe, including nutritional information.)

  1. Put the cottage cheese in a fine strainer, rinse with cold water, and let it drain, leaving just the cheese curds to use in the finished dish. (Or skip this and just use a bit more cheese.)
  2. 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.
  3. Saute the zucchini over very low heat for about 4-5 minutes, seasoning with Spike Seasoning (affiliate link). 
  4. 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.)
  5. 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. 
  6. Bake until the eggs are set and top is lightly browned.
  7. Serve hot, with some salsa and sour cream to add at the table if you prefer!
  8. And the last photo shows my favorite way to eat this, with a big dollop of sour cream and some salsa spread over the top!

Low-Carb Zucchini and Green Chile Breakfast Casserole found on KalynsKitchen.com

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

Low-Carb Zucchini and Green Chile Breakfast Casserole

Yield 6 servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

This Low-Carb Zucchini and Green Chile Breakfast Casserole is a delicious breakfast for guests.

Ingredients

  • 1/2 cup cottage cheese, rinsed and drained well (see notes)
  • 1 medium zucchini, about 8 inches long (or even more)
  • 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 4 oz. can diced green Anaheim chiles
  • 10 eggs, beaten well
  • 1 T half and half (see notes)
  • 1 cup grated sharp cheddar cheese (see notes)

Instructions

  1. Preheat oven to 375 F/190C. Spray 7X11 inch or 8X8 inch casserole pan with nonstick spray or olive oil.
  2. Put cottage cheese in a colander placed in the sink and rinse thoroughly with cold water to wash off the “cream”, then let drain.
  3. 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.
  4. Discard white part, and cut remaining zucchini strips crosswise into same-size strips.
  5. Put olive oil into nonstick frying pan and saute zucchini over low heat for 4-5 minutes, seasoning with Spike Seasoning (affiliate link), salt, and pepper.
  6. Then add undrained green chiles and cook another 4-5 minutes. (Zucchini should still be pretty firm when you turn off the heat, so be sure you have it on low.)
  7. Layer zucchini/green chile mixture, drained cottage cheese, and cheese into casserole dish.
  8. Beat eggs with half and half, cream or milk and pour over other ingredients.
  9. Use a fork to gently stir so that zucchini, green chile, cottage cheese, and cheese is evenly distributed in the egg mixture.
  10. Bake at 375 for about 25-30 minutes, or until mixture is set and top is nicely browned.

Notes

Use more cottage cheese if you’d like; either low-fat or full-fat cottage cheese is fine. Use heavy cream or milk instead of half and half if you prefer. Use more or less cheese, to taste.

Click Here for Larger Size from Original Recipe that makes 10-12 servings

This recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 331Total Fat: 24gSaturated Fat: 11gUnsaturated Fat: 10gCholesterol: 351mgSodium: 784mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 23g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Zucchini and Green Chile Breakfast Casserole  thumbnail image of finished casserole

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you use full-fat cottage cheese and cheese and cream this would be a perfect breakfast casserole for low-carb or Keto diet plans. Made with low-fat cottage cheese, low-fat cheese, and milk, Low-Carb Zucchini and Green Chile Breakfast Casserole is a great breakfast option for the South Beach Diet. 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 just until hot to prevent it from getting rubbery.)

Find More Recipes Like This One:
Use Breakfast Recipes to 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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    39 Comments on “Low-Carb Zucchini and Green Chile Breakfast Casserole (Video)”

  1. Just wondering, rather than rinsing the cottage cheese, couldn’t you just omit the cream/milk ingredient. 

  2. This looks amazing! Can you make and freeze?

    • I don’t recommend freezing, as the eggs release a lot of liquid when they thaw, but this will keep in the fridge to be reheated for at least a week, probably more.

  3. Does anyone have a ballpark idea of what the calories/serving would be on this?

    • I don't count calories but if you look after the recipe where it says Nutritional Information there is a link for Calorie Count where you can enter the ingredients and calculate it.

  4. Danielle, I prefer whole eggs for flavor and convenience, but if you like egg whites they will certainly work.

  5. So excited to try this recipe! What are your thoughts on using egg whites vs. whole eggs?

  6. Donna, I love cottage cheese used this way (to add creaminess without a lot of fat.) Once again we are on the same wavelength!

  7. Looks absolutely wonderful – cottage cheese is an under -used ingredient, IMHO.

  8. Lydia, I buy zucchini pretty much all year too, so I understand completely! And I love this for breakfast.

  9. Still my all-time favorite breakfast! I make a zucchini casserole all year, with (don't tell anyone) zucchini from the supermarket, and while it's not as good as garden zucchini, it's still a great year-round breakfast dish.

  10. Hildie, hope you enjoy it.

  11. I'm definitely trying this, getting tired of scrambled eggs.

  12. Becca, hope you enjoy. I think sauteeing the zucchini with the green chiles really adds a lot of flavor!

  13. Yum, Yum & Yummy! Making this for sure!

  14. Danni, so glad you enjoyed it, and no need to pay a few, but thanks!

  15. Dear Kalyn,
    This recipe was great! I used only 6 eggs for the smaller recipe, as that was all I had. I also didn't drain the cottage cheese. The recipe was sooooo good! I ate it warmed for breakfast and cold for lunch (w/a salad) all last week, and it was very satisfying. Thank you for what you do. I would be happy to be a fee to be a subscriber. Danni

  16. So glad you enjoyed it!