Zucchini Egg Bake Recipe
- 3 cups chopped peeled zucchini
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1/4 cup butter
- 4 Eggland's Best 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
- 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.
Enjoy this recipe with a sparkling wine.
Reviews for Zucchini Egg Bake(2)
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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!
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.
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