4 Serves
480 Mins
Shred the zucchini using a box grater. Place the shredded zucchini in a colander set over a large bowl, sprinkle with salt, and let it drain for 20 minutes to remove excess moisture. Squeeze out any remaining liquid with your hands.
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Vitamin E
2 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
162 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
273 mg / 1,250 mgPotassium
415 mg / 4,700 mgSodium
486 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
293 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
In a large mixing bowl, combine the drained shredded zucchini, chopped green onions, fresh basil, and shredded cheddar cheese. In a separate bowl, beat the eggs until well combined, then pour the egg mixture into the vegetable bowl and stir thoroughly.
Preheat your oven to 175°C. Heat the grapeseed oil in a 10-inch cast iron skillet over medium heat, ensuring the sides are well-coated.
Pour the egg and vegetable mixture into the skillet, spreading it evenly. Cook on the stovetop for 3 to 5 minutes until the edges begin to set.
Using a pot holder, transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the center is fully set and tests clean.
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