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Zucchini Egg Bake

Zucchini Egg Bake

"'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.'"
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  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

Read all reviews 89
  1. 110 Ratings

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Most helpful positive review

When the author says this can be made ahead and stored in the refrigerator, does s/he mean bake it, cool it, then store it and reheat it, or, put it together, store it, then bake it the next day...

Most helpful critical review

Took almost an hour to cook rather than the 25 min on the recipe. Tasty, though.

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When the author says this can be made ahead and stored in the refrigerator, does s/he mean bake it, cool it, then store it and reheat it, or, put it together, store it, then bake it the next day...

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...

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.

This is really good, and it smells wonderful as it's cooking/baking. The only changes I would make are to reduce the amount of all the ingredients (except for the eggs) a little bit... this is a...

Wonderful! I made the casserole the night before, and it turned out perfect. I doubled the recipe, and added mushrooms. I also could only find fresh basil, so I used dried for the rest. I us...

I made with dry ingred. instead of fresh (1/3 ratio). Also Pam in place of butter. Use a loaf pan and cook another 10 min? to make it easy to slice, it was not overcooked. The 2nd time I made ...

Excellent! Very easy, very quick to make. I pre-cut zucchini, garlic, onions the night before. Super quick to whip up in the morning. My brunch crowd loved it.

I made this for our 'breakfast club' at work; this is delicious! I didn't have marjoram, so I substituted oregano, which seemed to work fine. I will definitely make this again!

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

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