Zucchini Egg Bake

Zucchini Egg Bake

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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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Zucchini Egg Bake

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

Printable Recipe Card

About Zucchini Egg Bake

Main Ingredient: Vegetable
Regional Style: American



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