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Zucchini Egg Bake Recipe

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This recipe for Zucchini Egg Bake is from The KW Cares Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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, sauté 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 350º 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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