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Zucchini Egg Bake Recipe

Zucchini Egg Bake Recipe

"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."
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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 cup: 203 calories, 16g fat (9g saturated fat), 176mg cholesterol, 495mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 10g protein

Reviews for Zucchini Egg Bake

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Reviewed Jul. 3, 2015

"Great way to use all the zuchini growing in my garden this summer!"

Reviewed Aug. 31, 2014

"Very good- didn't have marjoram but it was not missed. Added ham like other reviewers."

Reviewed Aug. 24, 2014

"Delicious! Made as is w/out marjoram since I didn't have any on hand. I thought this was going to taste bland, but it was so tasty and delicious. The basil is definitely a must!"

Reviewed May. 25, 2014

"To be honest this didn't seem like it'd world but it not only worked it knocked it out of the park! I did add one extra egg and took ReldaJ's mushroom idea. I made it about an hour before a breakfast potluck and it was universally loved. Thanks TOH and community!"

Reviewed Jan. 12, 2014

"Made this on numerous occasions and it's really, really good. Never changed it, it tastes just great as is!!!"

Reviewed Aug. 9, 2012

"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 May. 5, 2010

"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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