Zucchini Egg Bake

Name: Zucchini Egg Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 3 cups chopped peeled zucchini; 1 large onion, chopped; 2 garlic cloves, minced; 1/4 cup butter; 4 eggs; 1/2 cup grated parmesan cheese; 1/4 cup minced fresh parsley; 1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil; 1 1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram; 1/2 teaspoon salt; 1/2 cup shredded monterey jack cheese, parsley, basil, marjoram and salt

Submitted by pkthacker1

"I love this easy egg dish. No meat in it; loaded with zucchini and herbs. I found it in a Taste of Home Quick Cooking book. I didn't have the fresh herbs on hand, the dried tasted great. Hope you enjoy."

Download

Ready In:: 35mins
Ingredients:: 11

ingredients

3 cups chopped peeled zucchini
1 large onion, chopped
2 garlic cloves, minced
¹⁄₄ cup butter
4 eggs
¹⁄₂ cup grated parmesan cheese
¹⁄₄ cup minced fresh parsley
1 ¹⁄₂ teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 ¹⁄₂ teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
¹⁄₂ teaspoon salt
¹⁄₂ cup shredded monterey jack cheese, parsley, basil, marjoram and salt

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 quart baking dish. Bake at 350 degrees for 25 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yields 6.