Recipes Zucchini Egg Bake 4.6 (111) 90 Reviews 5 Photos '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 Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 3, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 6 Yield: 6 servings Ingredients 3 cups peeled, chopped zucchini 1 large onion, chopped 2 garlic cloves, minced ¼ cup butter 4 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 Directions 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. I Made It Print