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Zucchini Egg Bake Recipe

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This recipe for Zucchini Egg Bake, by , is from The KW Cares Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cammie Briquelet
Added: Wednesday, October 17, 2007


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

In a large skillet, sautÚ 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.




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