Zucchini Egg Bake
Note: This egg bake can be made the night before than stored in frig and baked the next morning. Great for company for breakfast or brunch. Goes good with fruit salad and crissants.
3 cups chopped peeled zucchini
1 large onion, chopped
2 small garlic cloves,minced
1/4 cup butter
4 eggs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1-1/2 teaspoon minced fresh marjoram or 1/2 tsp. dried marjoram
1-1/2 tsp fresh basil or 1/2 tsp. dried basil
1/2 tsp.salt
1/2 cup shredded Monterey Jack cheese
In a large skillet, saute the zucchini, onion, and garlic in butter until tender, set aside.
In a large bowl, wisk the eggs, Parmesan cheese, parsley, basil,marjoram and salt.
Stir in zucchini mixture and Monterey Jack cheese.
Pour into a greased 1 quart baking dish.
Bake at 350 degrees for 20 to 25 minutes or until a knife inserted into center comes out clean. Let stand for 5 minutes before serving...yields 6 servings
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