'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.'

Allrecipes Member

Recipe Summary test

15 mins
20 mins
35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

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

Reviews (112)

Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
Superb recipe! I added crumbled bacon and fresh tarragon and omitted the parsely which can lend a bitter taste. Read More