Zucchini Egg Bake

Name: Zucchini Egg Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 3 cups peeled, chopped zucchini; 1 large onion, chopped; 2 garlic clove (blank)s garlic cloves, minced; ¼ cup butter; 4 large eggs eggs; ½ cup grated Parmesan cheese; ¼ cup minced fresh parsley; 1 ½ teaspoons minced fresh basil; 1 ½ teaspoons minced fresh marjoram; ½ teaspoon salt; ½ cup shredded Monterey Jack cheese

Rating: 4.5 stars

112 Reviews

'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.'

By Allrecipes Member

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Recipe Summary test

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 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.

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Step 2
Pour into a greased 1-qt. baking dish. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts

Per Serving:

202 calories; protein 10.3g; carbohydrates 5.6g; fat 15.9g; cholesterol 158.6mg; sodium 424.5mg. Full Nutrition

Reviews (112)

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mollytina

01/19/2008

When the author says this can be made ahead and stored in the refrigerator, does s/he mean bake it, cool it, then store it and reheat it, or, put it together, store it, then bake it the next day? Thanks for the advice. Read More

Helpful

(91)

SCARLETT74

07/01/2007

I made this recipe for a brunch and it was a big hit. I followed the recipe exactly and it was quick and easy to prepare the morning of the brunch. The smell of the zucchini, garlic, onion and butter being sauteed is so amazing! I cooked the whole mixture about 23 minutes and it was perfect-- light and tender. My friends loved that it wasn't as dense & heavy as a quiche and you could really taste the zucchini and herbs. It doesn't cut into easy slices like a quiche-- the eggs don't hold the vegetables together and so you'll just have a scoop on your plate. But once you taste this, you won't care a bit about presentation. It is really, really good. I topped my zucchini egg bake with fresh tomato slices and a touch more grated parmesan cheese just after taking it out of the oven. I'll defintiely make this again. It's a perfect summer dish. Read More

Helpful

(69)

Travelbuglp

11/10/2007

This was awesome. I tweaked it a little because I didn't have marjoram, but I did salt, pepper, parsley, and basil. Also I added some spinach and it was really really good. Read More

Helpful

(42)

Laurie VanKlaveren

01/04/2008

This is really good, and it smells wonderful as it's cooking/baking. The only changes I would make are to reduce the amount of all the ingredients (except for the eggs) a little bit... this is a VERY flavorful dish... and I used Smart Balance margarine instead of butter. I don't even like zucchini! A good way to get your veggies... YUM! Read More

Helpful

(32)

EDICKERSON

01/05/2008

Wonderful! I made the casserole the night before, and it turned out perfect. I doubled the recipe, and added mushrooms. I also could only find fresh basil, so I used dried for the rest. I usually make a sausage veggie egg casserole, but needed a vegetarian version. This will definitely become a staple for me! Read More

Helpful

(30)

lb30-nh

03/17/2008

I made with dry ingred. instead of fresh (1/3 ratio). Also Pam in place of butter. Use a loaf pan and cook another 10 min? to make it easy to slice, it was not overcooked. The 2nd time I made this with 1/2 cottage, 1/4 parm, & 1/4 shredded cheese. It was healthier and still excellent. Read More

Helpful

(25)

Sherry S.

03/03/2008

Excellent! Very easy, very quick to make. I pre-cut zucchini, garlic, onions the night before. Super quick to whip up in the morning. My brunch crowd loved it. Read More

Helpful

(21)

Salsera713

02/01/2008

I made this for our 'breakfast club' at work; this is delicious! I didn't have marjoram, so I substituted oregano, which seemed to work fine. I will definitely make this again! Read More

Helpful

(19)

leafygreens

08/08/2007

Superb recipe! I added crumbled bacon and fresh tarragon and omitted the parsely which can lend a bitter taste. Read More

Helpful

(17)

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All Reviews for Zucchini Egg Bake

- of Reviews

Zucchini Egg Bake

Servings Per Recipe: 6
Calories: 202

% Daily Value *

protein: 21 %

carbohydrates: 2 %

dietary fiber: 5 %

soluble fiber:

insoluble fiber:

sugars:

monosaccharides:

disaccharides:

other carbs:

fat: 24 %

saturated fat: 44 %

mono fat:

poly fat:

trans fatty acid:

cholesterol: 53 %

water:

ash:

vitamin a iu: 17 %

vitamin a re:

vitamin a carotenoid:

vitamin a retinol:

vitamin a carotene:

vitamin b1 thiamin:

vitamin b2 riboflavin:

vitamin b3 niacin:

niacin equivalents: 13 %

vitamin b6: 12 %

vitamin b12: 11 %

vitamin c: 27 %

vitamin e alpha equivalents:

vitamin e iu: 3 %

vitamin e mg:

folate: 11 %

vitamin k: 57 %

pantothenic acid: 7 %

calcium: 19 %

copper: 5 %

iron: 7 %

magnesium: 6 %

manganese: 9 %

molybdenum: 20 %

phosphorus: 19 %

potassium: 8 %

selenium: 19 %

sodium: 18 %

zinc: 8 %

40 butyric:

60 caprioc:

80 caprylic:

100 capric:

120 lauric:

140 myristic:

160 palmitic:

180 stearic:

161 palmitol:

181 oleic:

201 eicosen:

221 erucic:

182 linoleic:

183 linolenic:

184 stearidon:

204 arachidon:

205 epa:

225 dpa:

226 dha:

omega 3 fatty acid:

omega 6 fatty acid:

alanine:

arginine:

cystine:

glycine:

histidine:

isoleucine:

leucine:

lysine:

methionine:

phenylalanine:

proline:

serine:

threonine:

tryptophan:

tyrosine:

valine:

alcohol:

caffeine:

pyramid vegetables:

exchange vegetables:

energy:

aspartic acid:

glutamic acid:

thiamin: 6 %

riboflavin: 15 %

biotin: 3 %

boron:

fluoride:

iodine: 15 %

phytosterols:

vitamin d iu: 4 %

vitamin d mcg:

chromium:

pyramid fat:

exchange fat:

150 pentadec:

170 heptadec:

200 arachidic:

220 behenate:

240 tetracos:

141 myristol:

pyramid meat:

exchange meat:

pyramid milk:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Zucchini Egg Bake

1 of 112

All Reviews

mollytina

01/19/2008

Helpful

(91)

SCARLETT74

07/01/2007

Helpful

(69)

Travelbuglp

11/10/2007

This was awesome. I tweaked it a little because I didn't have marjoram, but I did salt, pepper, parsley, and basil. Also I added some spinach and it was really really good.

Helpful

(42)

Laurie VanKlaveren

01/04/2008

Helpful

(32)

EDICKERSON

01/05/2008

Helpful

(30)

lb30-nh

03/17/2008

Helpful

(25)

Sherry S.

03/03/2008

Excellent! Very easy, very quick to make. I pre-cut zucchini, garlic, onions the night before. Super quick to whip up in the morning. My brunch crowd loved it.

Helpful

(21)

Salsera713

02/01/2008

I made this for our 'breakfast club' at work; this is delicious! I didn't have marjoram, so I substituted oregano, which seemed to work fine. I will definitely make this again!

Helpful

(19)

leafygreens

08/08/2007

Superb recipe! I added crumbled bacon and fresh tarragon and omitted the parsely which can lend a bitter taste.

Helpful

(17)