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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."
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    6 servings


  • 3 cups chopped peeled zucchini
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup butter
  • 4 large 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 in the center comes out clean. Let stand for 5 minutes before serving.

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Average Rating:
  • CindyMiller20
    Aug 5, 2020

    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!!

  • adrenalineblush
    May 31, 2018

    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.

  • sgronholz
    Jul 31, 2016

    This recipe is a long-time family favorite! Although it tastes great when prepared as written, I sometimes like to add ham or bacon.

  • amandasykes760
    Jul 3, 2015

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

  • MissMarieL
    Aug 31, 2014

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

  • supernatural
    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!

  • ericsuth
    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!

  • azmouse
    Jan 12, 2014

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

  • valanddansmith
    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!

  • ReldaJ
    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.