Zucchini Egg Bake Recipe

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Zucchini Egg Bake

Cindy McLaughlin

By
@GrammiMac

Contributed by: Judy Constant

This is a wonderful dish – perfect for brunch, not to mention using up all that garden zucchini. This recipe can be easily doubled – use a 9" x 13" pan.


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Serves:

6

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

2-3 small
zucchini, thinly sliced (about 3 cups)
1 Tbsp
olive oil
4
scallions, minced
8 large
eggs
2/3 can(s)
romano cheese, grated or shredded
1 Tbsp
parsley flakes
1 Tbsp
turkish oregano
1/4 Tbsp
salt
fresh ground black pepper to taste

Directions Step-By-Step

1
Preheat oven to 350°F. Lightly grease an 8" x 8" pan (glass preferred).
2
Heat the olive oil in a heavy skillet over medium heat. Add the zucchini and scallions and cook until softened, stirring, about 4-5 minutes. Remove from heat and set aside.
3
In a large bowl, beat the eggs with cheese, parsley, oregano, salt and pepper. Add the zucchini mixture and blend well.
4
Pour into the pan and bake about 25 minutes, or until firm in the center. Of the knife inserted in the center should come out clean. Serve warm or cold

About this Recipe

Main Ingredient: Vegetable
Regional Style: American