Zucchini Egg Bake
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Zucchini Egg Bake calories by ingredient
Introduction
Delicious, light and healthy! Delicious, light and healthy!Number of Servings: 4
Ingredients
-
3 cups peeled, chopped zucchini
1 large onion, chopped
2 garlic cloves, minced
1 tsp olive oil
4 eggs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 1/2 teaspoons minced fresh basil
1 1/2 teaspoons minced fresh marjoram
1/2 teaspoon salt
1/2 cup shredded Monterey Jack cheese
Directions
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.
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.