Cheesy Zucchini and Carrot Squares
  • 4medium-large zucchinigrated
  • dash salt
  • 2large carrotsgrated
  • 1tbsp extra-virgin olive oil or camelina oil
  • 4large organic eggs
  • 1 1/2cups shredded Swiss or Edam cheese
  • 1/4cup chopped parsley
  • 2 green onionschopped
  • 1clove garlicchopped
  • 1tsp dried basil
  • 3tbsp grated Parmesan cheese
  • 3tbsp dry-roasted sunflower seeds
  1. Preheat oven to 350 F. Lightly grease 11 x 7 inch baking dish. Place grated zucchini in colander and salt lightly. Let zucchini rest for 15 minutes. Squeeze out moisture from zucchini until quite dry. Pat grated carrot dry with paper towel.
  2. Heat olive or camelina oil in large skillet over medium heat. Add grated zucchini and carrot and sauté until crisp-tender.
  3. In medium bowl, beat eggs lightly. Mix in Swiss or Edam cheese, parsley, green onions, garlic, basil, and sautéed veggies. Transfer mixture to prepared baking dish. Sprinkle with grated Parmesan and sunflower seeds.
  4. Bake for 30 minutes, or until egg mixture is set. Remove from oven and cool for 1 to 2 minutes. Cut into squares. Squares can be served hot or cold.
Recipe Notes

Per serving: 201 calories; 18 g protein; 11 g total fat (3 g sat. fat); 10 g total carbohydrates (5 g sugars, 3 g fiber); 233 mg sodium