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Zucchini Egg Bake

SUBMITTED BY: Kim Hafner

"'This wonderfully moist brunch dish can be made a day early and stored in the refrigerator to save time,' reports Kim Hafner of East Walpole, Massachusetts. 'Loaded with zucchini, herbs and cheese, it goes well with croissants and fresh fruit.'"
RECIPE RATING:
The reviewer gave this recipe 34 stars. This recipe average a 4.7 star rating.
Read Reviews (32)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 3 cups peeled, chopped zucchini
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup butter
  • 4 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1 1/2 teaspoons minced fresh basil
  • 1 1/2 teaspoons minced fresh marjoram
  • 1/2 teaspoon salt
  • 1/2 cup shredded Monterey Jack cheese

DIRECTIONS

  1. In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese.
  2. Pour into a greased 1-qt. baking dish. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2007 by SCARLETT74
I made this recipe for a brunch and it was a big hit. I followed the recipe exactly and it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2008 by mollytina
When the author says this can be made ahead and stored in the refrigerator, does s/he mean... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2007 by Travelbuglp
This was awesome. I tweaked it a little because I didn't have marjoram, but I did salt,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2008 by Laurie
This is really good, and it smells wonderful as it's cooking/baking. The only changes I would... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2008 by EDICKERSON
Wonderful! I made the casserole the night before, and it turned out perfect. I doubled the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2007 by Valerie/Mom of 3 Girls
I first found this in Simple and Delicious and have made it several times. Try adding some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2008 by lb30-nh
I made with dry ingred. instead of fresh (1/3 ratio). Also Pam in place of butter. Use a loaf... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2008 by Sherry S.
Excellent! Very easy, very quick to make. I pre-cut zucchini, garlic, onions the night... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 1, 2008 by Salsera713
I made this for our 'breakfast club' at work; this is delicious! I didn't have marjoram, so I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2007 by leafygreens
Superb recipe! I added crumbled