ZUCCHINI EGG BAKE RECIPES

Name: Zucchini Egg Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 3 cups chopped peeled zucchini; 1 large onion, chopped; 2 garlic cloves, minced; 1/4 cup butter; 4 large 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

ZUCCHINI EGG BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Zucchini Egg Bake Recipe: How to Make It - Taste of Home image

"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."

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 cups chopped peeled zucchini
1 large onion, chopped
2 garlic cloves, minced
1/4 cup butter
4 large 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

Steps:

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° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

ZUCCHINI EGG AND CHEESE CASSEROLE RECIPE: HOW TO MAKE IT

Zucchini Egg and Cheese Casserole Recipe: How to Make It image

Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish.

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 12-16 servings.

Number Of Ingredients 10

Ingredients

5 medium zucchini (about 2 pounds), diced
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup whole milk
4 large eggs, lightly beaten
1 can (4 ounces) chopped green chilies
4 cups shredded Colby-Monterey Jack cheese
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 163 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 461mg sodium, CarbohydrateContent 7g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

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