I made this as part of a baby shower brunch for a guest who was allergic to gluten and couldn't eat a traditional quiche. This egg bake was delicious! Don't skimp on the fresh herbs...great recipe!

WOW, I was impressed by this recipe. I've tried several breakfast casseroles, but this is by far the best! I made some minor changes to make it healthier, but mostly stayed true to the recipe. Instead of butter, I used Smartbalance light spread, and I only needed 2 tbsp instead of 1/4 C. I replaced one of the eggs with egg whites and used 75% fat free sharp cheddar instead of montery jack. This has great flavor and texture. Definitely a staple for me!

My kids and I fell in love with this heavenly bake!

A pretty good breakfast dish... I used eggbeaters instead of eggs and ended up using more than called for... the parmesan gave it nice flavor.

I shall never fear a zucchini plant gone wild again! Great recipe. I might have cheated and thrown in some extra cheese.

Yum! Really great way to use the bounty of summer squash from our garden! I didn't peel the zucchini and only had fresh basil on hand. I used dried parsley and marjoram instead of fresh, and put the unbaked mixture in the fridge for a few hours beforehand. As a result, I baked a little longer than the recommended time - until the middle was not "jiggly". My family really loved all the flavors from the herbs and garlic. We didn't find it to be at all bland. Will definitely make this again! Thanks!

Really wonderful. I dropped the butter for Pam and because we had a bumper crop of zucchini I arranged 6 zucchini flowers on top just before baking (removed the pestel inside). Sauted zucchini/onions till tender crisp. Also baked for an extra 10-15 minutes. Even my kids ate it.

Made this for overnight guests. everyone LOVED it. Will be making this more often!

Nice, light recipe for a hot summer night. Only change to recipe, used dried herbs as fresh is too wasteful/expensive. I'm sure though, that the flavors would have been even better with fresh. Never know what to do with leftover fresh herbs. Freezing doesn't seem to be an option.

This is AWESOME! Great flavor - great ingredients. I made 1/2 the recipe b/c I was only making breakfast for me, my husband & our toddler, & the only problem with that was I think our veggies kind of outnumbered the eggs in the mixture. I think next time I would add just one more egg in (so a total of three for 1/2 a recipe). (We generally don't like to reheat things, so I just made 1/2 even though the recipe said you could reheat it.) I left the skin on the zucchini like another reviewer did (we never peel our zucchini!) & it didn't cause us any problems - very tender! For those who found this recipe to be too bland, I would suggest seasoning the zucchini mixture as it's cooking. You can taste it as you go along, and that will help a lot. Thanks very much for such a great recipe! We'll be making use of it this summer once our zucchini gets growing!

I've always been afraid to cook anything with zucchini, so this was a perfect first recipe to try. I thought it was excellent and would definitley make it again.

With all the fresh herbs, I expected this to have a lot of great flavor, but I was disappointed. It's just another so-so breakfast casserole.

This is a fantastic recipe, and SO easy to prepare! I only made one change - I used crumbled feta cheese instead of Monteray Jack.

made it for a brunch and everyone really enjoyed it! Super easy to make and even pretty good as leftovers! I thought it took longer to cook than was suggested, but still great!

I made this for my family for Easter, and everyone said they really liked it. I liked having big chunks of zucchini, as opposed to shredding it like I do with other zucchini casseroles. The cheese gives it a bit of spice.

I doubled this recipe, and it took about 45 minutes to completely cook. It's good, but you really have to like zucchini. I think it could have used more basil and marjoram, and less butter.