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
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.