Ingredients

  • 1 pound butternut squash (peeled, seeds removed, and cut into 1/4 inch thick slices)
  • 1 pound zucchini (sliced)
  • 2 leeks (sliced)
  • 4 eggs
  • 2 cups milk
  • 1 3/4 cups cheddar cheese (grated)
  • grated nutmeg (Freshly, according to taste)
  • 1 pinch cayenne pepper

Directions

  1. Preheat the oven to 350°F. Grease a 5 cup ovenproof dish. Cook the squash in lightly salted boiling water for 5 mins, or until just tender. Drain thoroughly and add to dish. Blanch zucchini and leeks in boiling water for 2 mins. Drain and arrange on top of the squash.
  2. Beat together the eggs and milk and stir in the cheese. Season with salt, black pepper, nutmeg and cayenne pepper. Pour over the vegetables. Bake for 40-45 mins, or until golden brown and set.
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NutritionView more

310Calories
Sodium14%DV330mg
Fat26%DV17g
Protein37%DV19g
Carbs7%DV22g
Fiber12%DV3g

PER SERVING *

Calories310Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat9g45%
Trans Fat
Cholesterol185mg62%
Sodium330mg14%
Potassium780mg22%
Protein19g37%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate22g7%
Dietary Fiber3g12%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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