Zucchini Egg Bake

We visited friends over the 4th of July holiday and they feed us very well.  For brunch one morning, we were served Zucchini Egg Bake, a moist and herb-y egg creation that we could not stop eating!!  I had to get the recipe.

Since the zucchini is still producing in our garden, I decided that Zucchini Egg Bake would not only make a great brunch entree; it would be perfect for a meatless summer dinner.  I served it with a large mixed green salad and roasted potatoes on the side.


Zucchini Egg Bake

makes 6 servings

(adapted from Taste of Home)

3 cups grated zucchini

1 large onion, chopped

2 cloves garlic, minced

1/4 cup butter

4 eggs

1/2 cup grated Parmesan cheese

1/4 cup minced fresh parsley

2 Tablespoons minced fresh basil or 2 teaspoons dried basil

2 Tablespoons minced fresh marjoram or 2 teaspoons dried marjoram

1/2 teaspoon salt

1/2 cup shredded Monterey Jack cheese

In a large skillet melt the butter and saute the onion about 5 minutes to let it start to get tender; then add the zucchini and garlic and cook until everything is tender and the moisture from the zucchini partially evaporates.  Set aside.

In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt.  Stir in the zucchini mixture and the Monterey Jack cheese.

Pour all of it into a greased 1 quart baking dish.  Bake at 350 degrees for 30-40 minutes, until the edges start to brown and a knife inserted into the center comes out clean.

Let stand for 5 minutes before serving.


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