Meatless Monday: Carrot Zucchini Anytime Squares

I had a bunch of carrots leftover from a cake (more later on this) and our garden is finally producing zucchini, so I wanted a dish with both. Here’s an easy take on breakfast or lunch or dinner with a little crunch. I didn’t saute any of the vegetables beforehand, but you need to shred everything finely so it cooks evenly. I usually make it at night when I’m fixing dinner in the oven and can just heat it up in the microwave anytime I want one. It’s really easy and really good hot or cold—you can even freeze the squares individually in plastic wrap and put in a zip lock bag.

Carrot Zucchini Anytime Squares

8″ X 8″ pyrex square pan
Preheat oven to 350 degrees
Have everything at room temperature

6-7 eggs (I used 7)
3/4 C a combination of some of the following: whole milk, 1/2 & 1/2, heavy cream, buttermilk, plain yogurt, greek yogurt, sour cream, cream cheese, mixed well (I often use buttermilk and yogurt)
salt & black pepper to taste (usually 1 tsp salt and, for me, 1 tsp pepper)
1/2-3/4 C finely shredded carrot
1/2-3/4 C finely shredded zucchini
1/2 onion, finely diced
1/8-1/2 C spicy leafy greens, torn into bits (I used arugula, broccoli rabe and chard) (optional)
1/3 C mushrooms, finely sliced and diced
1 thin skinned light green pepper like a gypsy (mildly hot), deseeded and deveined and finely chopped (you could use part of a green or red bell pepper here, but deseed and devein and finely dice it just won’t be as spicy)
1-3 cloves garlic, peeled and finely minced (I used 3)
2-3 T Dijon, Coleman’s or Frenche’s mustard (! used 3 Coleman’s)
1 tsp dried or fresh dill and 1 tsp fresh thyme leaves (or 2 tsp any herb combination you like)
1 1/2 C shredded white cheddar cheese or cojack or any cheese you like

Beat the eggs with the dairy, salt, pepper and mustard. Add veggies and herbs and mix in well. Add 3/4 C of the cheese and fold in. Pour into the buttered 8″ x 8″ pyrex pan and bake at 350 for about 35-45 minutes until puffed on top and sort of golden on the bottom. Toward the end of baking, put the other 3/4 C cheese on top to just melt into the dish. Let sit on a baking rack for 20 minutes and serve.
Makes 9 meal sized servings or 16 appetizer servings.

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