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zucchini egg bake

GrammiMac avatar
Recipe by
Cindy McLaughlin
@GrammiMac
Fernandina Beach, FL

Contributed by: Judy Constant This is a wonderful dish – perfect for brunch, not to mention using up all that garden zucchini. This recipe can be easily doubled – use a 9" x 13" pan.

yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For zucchini egg bake

  • 2-3 sm
    zucchini, thinly sliced (about 3 cups)
  • 1 Tbsp
    olive oil
  • 4
    scallions, minced
  • 8 lg
    eggs
  • 2/3 can
    romano cheese, grated or shredded
  • 1 Tbsp
    parsley flakes
  • 1 Tbsp
    turkish oregano
  • 1/4 Tbsp
    salt
  • fresh ground black pepper to taste

How To Make zucchini egg bake

  • 1
    Preheat oven to 350°F. Lightly grease an 8" x 8" pan (glass preferred).
  • 2
    Heat the olive oil in a heavy skillet over medium heat. Add the zucchini and scallions and cook until softened, stirring, about 4-5 minutes. Remove from heat and set aside.
  • 3
    In a large bowl, beat the eggs with cheese, parsley, oregano, salt and pepper. Add the zucchini mixture and blend well.
  • 4
    Pour into the pan and bake about 25 minutes, or until firm in the center. Of the knife inserted in the center should come out clean. Serve warm or cold
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