Zucchini Egg Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups peeled, chopped zucchini1 large onion, chopped2 garlic cloves, minced1 tsp olive oil4 eggs1/2 cup grated Parmesan cheese1/4 cup minced fresh parsley1 1/2 teaspoons minced fresh basil1 1/2 teaspoons minced fresh marjoram1/2 teaspoon salt1/2 cup shredded Monterey Jack cheese
In a large skillet, saute the zucchini, onion and garlic in olive oil 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.
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.
Serving Size: Serves 4
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.
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 229.1
- Total Fat: 14.9 g
- Cholesterol: 207.4 mg
- Sodium: 385.6 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.5 g
- Protein: 16.2 g
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