Feel free to ask/comment if you would like the recipe and please let me know if you need any Pampered Chef products!

Friday, October 22, 2010

Zucchini Egg Bake


  • 2 peeled and peeled zucchini
  • 1 medium onion coarsely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil (enough to coat pan)
  • 4 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley (or substitute 1/3 dried parsley)
  •  1/2 cup shredded Monterey Jack cheese (optional)
  • season to taste with salt, pepper


  1. 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, and seasonings. Stir in zucchini mixture and more cheese, if using.
  2. Pour into a baking dish (I sprayed with spam despite it being nos-stick cookware). Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean or bubbly goodness stops. Let stand for 5 minutes before serving.  I added some more shredded Parmesan in the picture above.
Feel free to add fresh slices of tomatoes and garnish with sprigs of parsley!  Enjoy.
And one big favor, please vote for my munchkin! 

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