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Zucchini Egg Bake Recipe

Zucchini Egg Bake Recipe photo by Taste of Home

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"This wonderfully moist brunch dish can be made a day early and stored in the refrigerator to save time," reports Kim Hafner of East Walpole, Massachusetts. "Loaded with zucchini, herbs and cheese, it goes well with croissants and fresh fruit."

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Zucchini Egg Bake Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

3 cups chopped peeled zucchini
1 large onion, chopped
2 garlic cloves, minced
1/4 cup butter
4 eggs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/2 cup shredded Monterey Jack cheese

Directions

In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese.
Pour into a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 203 calories, 16 g fat (9 g saturated fat), 176 mg cholesterol, 495 mg sodium, 5 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Zucchini Egg Bake in Quick Cooking July/August 2003, p43

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Zucchini Egg Bake

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Reviewed on Aug. 09, 2012 by valanddansmith

I have made this lots of time over the years... It's delicious as is, or with some cubed ham added to it... Everyone in my family loves it!

Reviewed on May. 05, 2010 by ReldaJ

I am a great Zucchini lover, expecially if they are young and tender then you don't need to peel them. I did 2 1/2 cups of zucchini and 1/2 cup fresh musrooms.