Vegetable Egg Casserole

This is a great substitute for the traditional egg souffle.  I used zucchini but you could add any additional veggies you like...mushrooms, spinach, peppers, etc.

2 tablespoons butter
1/4 cup finely chopped onion
2 pounds zucchini, grated
1/2 pound ground Italian sausage
7 eggs, beaten
1 teaspoon ground mustard
Salt and pepper to taste
1/2 cup grated cheese

Preheat oven to 350 degrees.  In a skillet pan, melt butter and saute zucchini and onion until tender.  Place zucchini in a colander to drain excess liquid.  Meanwhile, saute sausage until cooked.  Combine zucchini mixture and sausage together.  Season with salt and pepper as desired.

Beat eggs in a separate bowl.  Add ground mustard.  Combine zucchini/sausage mixture with eggs and pour into a greased 8x8 baking dish.  Cover with grated cheese.  Bake covered 30 minutes, then uncovered 15 minutes.

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