zucchini egg bake
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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prep time
15 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2-3 small zucchini, thinly sliced (about 3 cups)
- 1 tablespoon olive oil
- 4 - scallions, minced
- 8 large eggs
- 2/3 can romano cheese, grated or shredded
- 1 tablespoon parsley flakes
- 1 tablespoon turkish oregano
- 1/4 tablespoon salt
- - fresh ground black pepper to taste
How To Make zucchini egg bake
-
Step 1Preheat oven to 350°F. Lightly grease an 8" x 8" pan (glass preferred).
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Step 2Heat 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.
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Step 3In a large bowl, beat the eggs with cheese, parsley, oregano, salt and pepper. Add the zucchini mixture and blend well.
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Step 4Pour 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast Casseroles
Category:
Casseroles
Keyword:
#lent
Keyword:
#meatless mondays
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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