'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.'
Photo by: SCARLETT74
Posted: Jul. 2, 2007
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Photo by: chibi chef
Posted: Sep. 17, 2008
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