Zucchini Egg Bake

Zucchini Egg Bake

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

  • zucchini

    peeled and chopped

    3 c
  • onion

    chopped

    1 large
  • garlic cloves

    minced

    2
  • butter
    ¼ c
  • eggs
    4 large
  • grated parmesan cheese
    ½ c
  • minced fresh parsley
    ¼ c
  • minced fresh basil or 1/2 teaspoon dried basil
    1 tsp
  • minced fresh marjoram or 1/2 teaspoon dried marjoram
    1 tsp
  • salt
    ½ tsp
  • shredded monterey jack cheese
    ½ c

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.

Zucchini Egg Bake

Zucchini Egg Bake

35 min6 servings

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About this Recipe

Craving a wonderfully moist and satisfying brunch dish that's as easy to prepare as it is delicious? This Zucchini Egg Bake is packed with fresh flavors and can even be made a day ahead, taking the stress out of your morning.

What truly sets this Zucchini Egg Bake apart is its incredible ability to remain wonderfully moist and packed with flavor, thanks to being generously loaded with fresh zucchini, fragrant herbs, and a harmonious blend of savory cheeses. This isn't just another egg dish; it's a thoughtful combination designed to deliver comfort and elegance. The convenience of being able to prepare it a day in advance makes it an ideal choice for any gathering, allowing you to enjoy your morning without the rush.

You can expect a beautifully savory and wonderfully moist egg bake, with tender, finely chopped zucchini and sweet onion pieces that melt into the rich egg base. The dish is infused with the aromatic medley of fresh parsley, basil, and marjoram, which brightens every bite. A delightful blend of creamy, melt-in-your-mouth Monterey Jack and sharp, salty Parmesan cheeses forms a golden topping and permeates the bake, creating a truly comforting and satisfying breakfast or brunch experience that's both hearty and flavorful.

For those who appreciate a touch of variety, this Zucchini Egg Bake offers flexibility with its herbs. You can readily use fresh parsley, basil, and marjoram for vibrant flavor, or opt for dried basil and marjoram if fresh aren't available, adjusting the quantity as specified in the recipe.

Serve this delightful Zucchini Egg Bake warm, paired perfectly with flaky croissants and a refreshing bowl of fresh fruit for a complete and elegant brunch spread. It's ideal for a weekend gathering or a special morning treat.

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