Zucchini Egg Bake
By
Cindy McLaughlin
@GrammiMac
5
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.
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 votes0
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
- 1Preheat oven to 350°F. Lightly grease an 8" x 8" pan (glass preferred).
- 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.
- 3In a large bowl, beat the eggs with cheese, parsley, oregano, salt and pepper. Add the zucchini mixture and blend well.
- 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
About Zucchini Egg Bake
Course/Dish: Breakfast Casseroles, Casseroles
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #lent, #meatless mondays
