Zucchini Egg Bake
"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."
Reviews
This was so quick and easy to make. A delicious recipe to use up the zucchini from my garden. I did use an extra egg and Cheddar Cheese instead of Monterey Jack because that was the only kind I had. I also put some extra shredded cheese on top. Thank you! This will be a recipe I will go to over and over!!
This is simple & delicious. I have subbed other veggies for the zucchini & onion. The only inaccuracy is that, after cooking this several times, the cooking time is exactly 33 minutes.
This recipe is a long-time family favorite! Although it tastes great when prepared as written, I sometimes like to add ham or bacon.
Great way to use all the zuchini growing in my garden this summer!
Very good- didn't have marjoram but it was not missed. Added ham like other reviewers.
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!
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!
Made this on numerous occasions and it's really, really good. Never changed it, it tastes just great as is!!!
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.