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My review
Zucchini Egg Bake
Kim Hafner
"'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.'"
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Ingredients
35 m servingsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
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Reviews
Read all reviews 89110 Ratings
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Most helpful positive review
1/19/2008
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...
Most helpful critical review
8/3/2011
Took almost an hour to cook rather than the 25 min on the recipe. Tasty, though.
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1/19/2008
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...
7/1/2007
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...
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.
1/4/2008
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...
1/5/2008
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 us...
3/17/2008
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 ...
3/3/2008
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.
2/1/2008
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!
8/8/2007
Superb recipe! I added crumbled bacon and fresh tarragon and omitted the parsely which can lend a bitter taste.