Wow. Delicious. I took zucchini slices out of the freezer for this so I couldn't peel the zucchini. It didn't seem to matter. It was still great and the peels added good nutrients! I did forget the Jack cheese and will be sure to add it next time, but this is a keeper!

This was awesome. I tweaked it a little because I didn't have marjoram, but I did salt, pepper, parsley, and basil. Also I added some spinach and it was really really good.

The monterey jack adds a nice flavor to this dish which could be dressed up a number of ways. Next time I will put in some hot peppers.

Superb recipe! I added crumbled bacon and fresh tarragon and omitted the parsely which can lend a bitter taste.

I first found this in Simple and Delicious and have made it several times. Try adding some cubed ham to it if you want to have some meat in it. Everyone in my house really enjoys it (adults, teenagers and young kids!!).

Terrific. Whole family loved it. Use fresh herbs.

I made this recipe for a brunch and it was a big hit. I followed the recipe exactly and it was quick and easy to prepare the morning of the brunch. The smell of the zucchini, garlic, onion and butter being sauteed is so amazing! I cooked the whole mixture about 23 minutes and it was perfect-- light and tender. My friends loved that it wasn't as dense & heavy as a quiche and you could really taste the zucchini and herbs. It doesn't cut into easy slices like a quiche-- the eggs don't hold the vegetables together and so you'll just have a scoop on your plate. But once you taste this, you won't care a bit about presentation. It is really, really good. I topped my zucchini egg bake with fresh tomato slices and a touch more grated parmesan cheese just after taking it out of the oven. I'll defintiely make this again. It's a perfect summer dish.