Zucchini Egg Bake
By
Cindy McLaughlin
@GrammiMac
5
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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Ingredients
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2-3 smallzucchini, thinly sliced (about 3 cups)
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1 Tbspolive oil
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4scallions, minced
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8 largeeggs
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2/3 can(s)romano cheese, grated or shredded
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1 Tbspparsley flakes
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1 Tbspturkish oregano
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1/4 Tbspsalt
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·fresh ground black pepper to taste
How to Make Zucchini Egg Bake
- Preheat oven to 350°F. Lightly grease an 8" x 8" pan (glass preferred).
- 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.
- In a large bowl, beat the eggs with cheese, parsley, oregano, salt and pepper. Add the zucchini mixture and blend well.
- 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