"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Zucchini Egg Bake Recipe

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This recipe for Zucchini Egg Bake, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cammie Briquelet
Added: Thursday, July 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 c. chopped, peeled zucchini
1 large onion, chopped
2 garlic cloves, minced
1/4 c. butter or margarine
4 eggs
1/2 c. grated Parmesan cheese
1/4 c. minced fresh parsley
1-1/2 tsp. minced fresh basil or 1/2 tsp. dried basil
1-1/2 tsp. minced fresh marjoram or 1/2 tsp. dried marjoram
1/2 tsp. salt
1/2 c. shredded Monterey Jack cheese

Directions:
Directions:
In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside.
In a large bowl, whisk eggs, Parmesan cheese, parsley, basil, marjoram and salt.
Stir in zucchini mixture and Monterey Jack cheese.
Pour into a greased 1-qt. baking dish.
Bake at 350 for 20-25 minutes or until a knife inserted near the center comes out clean.
Let stand for 5 minutes before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour or less

 

 

 

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