Zucchini Egg Bake

4.6
(111)

'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.'

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

  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.

  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.