Zucchini Egg Bake

Zucchini Egg Bake

from tasteofhome.com
Breakfast
35 min
6 servings

This wonderfully moist brunch dish can be made a day early and stored in the refrigerator. "Loaded with zucchini, herbs and cheese, it goes well with croissants and fresh fruit."

Ingredients

  • 3 cupszucchini, peeled and chopped
  • 1 largeonion, chopped
  • 2garlic cloves, minced
  • ¼ cupbutter
  • 4 largeeggs
  • ½ cupgrated parmesan cheese
  • ¼ cupminced fresh parsley
  • 1 teaspoonsminced fresh basil or 1/2 teaspoon dried basil
  • 1 teaspoonsminced fresh marjoram or 1/2 teaspoon dried marjoram
  • ½ teaspoonsalt
  • ½ cupshredded monterey jack cheese

Directions

  1. 1

    In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside.

  2. 2

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

  3. 3

    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.