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Swiss Zucchini Bake

 Swiss Zucchini Bake
This is a great entree for a romantic brunch for two, sent from George Hascher of Phoenicia, New York. This cheesy, comforting bake will make you both smile.
2 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 2 small zucchini, halved lengthwise and sliced
  • 1/4 cup chopped onion
  • 2 eggs
  • 1/2 teaspoon chicken bouillon granules
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded Swiss cheese, divided

Directions

  • Place zucchini and onion in a steamer basket. Place in a saucepan
  • over 1 in. of water; bring to a boil. Cover and steam for 4-6
  • minutes or until crisp-tender; drain.
  • In a small bowl, combine the eggs, bouillon, Italian seasoning,
  • mustard and pepper; set aside.
  • Layer half of zucchini mixture in a 1-qt. baking dish coated with
  • cooking spray. Sprinkle with 1/2 cup Swiss cheese. Repeat layers.
  • Pour egg mixture over top.
  • Bake, uncovered, at 350° for 25-30 minutes or until a knife comes
  • out clean. Yield: 2 servings.
Nutritional Facts: 1 serving equals 306 calories, 20 g fat (11 g saturated fat), 262 mg cholesterol, 418 mg sodium,

2 of 2

Swiss Zucchini Bake (continued)

Nutritional Facts: 8 g carbohydrate, 2 g fiber, 23 g protein.