Reviewed: May 22, 2012

Wonderful! I sautéed my vegetables as stated and then just poured the rest of the ingredients in the same skillet and placed in oven for 23 min. Perfect and no extra dishes. Thank you for the recipe!

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Reviewer:

Amy

Reviewed: May 21, 2012

Light and delicious, like a quiche without the carbs! I made it 2 days ago for two of us, kept the remainder in the fridge & reheated it this evening for 15 mins at 350 degrees F - still delicious! I used Grana Padano & Cheddar cheeses (Monterey Jack is hard to find in England!) and masses of basil as I had no marjoram. Also left the skins on the zucchini which added colour & made it even quicker. Thank you!

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Reviewer:

hklovejoy

Reviewed: Apr. 3, 2012

Zucchini Egg Bake Haiku: "So close to five stars! This really was fantastic. Think it needs more eggs." I skipped the monterey jack, didn't peel my zucchini, and added some tomato slices to the top for color, but otherwise, stuck to the recipe, and it took way longer than 20-25 min. for me. It was very fall-apartey, so I think perhaps it needs more eggs to be a little denser? The taste is incredible though; that combo of herbs, the parm, the zucchini - heavenly! I typically make my eggy-bake w/ spinach and sausage, so this was an amazing new recipe to try, and one that I'll happily make again.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Jan. 2, 2012

I had to serve 8 people so I doubled the recipe BUT based on other reviews and ideas: I used 10 eggs (instead of just 8) and added 1 cup milk and then I lined the bottom of my 9x13 (2.2 qt) greased casserole dish with O'Brien potatoes (frozen Ora-Ida - about 6 cups) and then after following directions, poured the rest of the (mixed) ingredients on top. I made it ahead of time and refrigerated it so the next day I baked it for an hour at 400 degrees. It turned out perfect & awesome. Served to to four couples and the entire thing was eaten. Note: I was generous on the basil and marjoram proportions and didn't quite double the butter and my sweet onion was extra large so Just used 1.5. I also diced/chopped the zucchini in a Cuisinart and found that one decent size zucchini equaled about one cup. I served with fruit however croissants or English muffins would have also been a good side dish because since the entire casserole was eaten I gotta just hope that no one was still hungry! Everyone loved it, even the meat eaters.

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Reviewer:

Pam from Los Angeles

Reviewed: Dec. 3, 2011

I think if I grate zucchini next time, it will get 5 stars.

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Reviewer:

tantuc

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Nov. 28, 2011

I only used 2 tbsp of butter. We both liked a lot.

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Reviewer:

LauraN

Reviewed: Nov. 23, 2011

Delicious and healthful! Can also be made with broccoli or fresh mushrooms. If you don't have all the fresh herbs on hand or no parmesan, it's still really good without them. You can also separate into 4 ramekins and cook in a toaster oven for about 20 minutes on 350.

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Reviewer:

stephanie

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Living In: San Antonio, Texas, USA

Reviewed: Oct. 15, 2011

Really easy and even my picky teenager loved it!

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Reviewer:

mehald

Reviewed: Sep. 30, 2011

I made this recipe for a potluck breakfast at my job today. It was a delicious hit!!! I used some of the suggested ingrediants.I doubled all the ingrediants, and substituted the marjoram with oregano and rosemary spices, and used I Can't Believe It's not Butter instead of butter. I added chopped mushrooms to the zucchini sauteed mixture, and topped it with tomato slices. I also baked at 375 degrees, and added an additional 15-20 mins to the bake time. Like I stated before, it was a hit, especially because the staff including myself are eating more healthful. Next time I will add diced tomatoes. Yum!! this will definately be made again :o)

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Reviewer:

Nataya79

Reviewed: Aug. 31, 2011

I loved this! Very flavorful. The only changes I made were to use fresh oregano instead of majoram, a bit more garlic and cheddar instead of Monterey jack. Yum, yum!

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