Best 3 Zucchini Egg Bake Recipes
"Zucchini egg bake" is a quick and easy breakfast, brunch, or dinner entree that is perfect for using up leftover zucchini. This hearty and versatile dish can be made with a variety of ingredients, including fresh or frozen zucchini, eggs, cheese, and seasonings. You can also add additional ingredients, such as vegetables, meat, or bread, to make it a more complete meal. Whether you are looking for a simple recipe for a weeknight meal or a more elaborate dish for a special occasion, there is a "zucchini egg bake" recipe out there to suit your needs.
Let's cook with our recipes!
ZUCCHINI EGG BAKE
"This wonderfully moist brunch dish can be made a day early and stored in the refrigerator to save time," reports Kim Hafner of East Walpole, Massachusetts. "Loaded with zucchini, herbs and cheese, it goes well with croissants and fresh fruit."
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the zucchini, onion and garlic in butter 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° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts :
SKINNY ASPARAGUS-ZUCCHINI EGG BAKE
98% less cholesterol • 80% less sat fat than the original recipe. Freshen up your brunch with this veggie-packed egg dish. It tastes as delicious as it looks!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
- If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces.
- In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow sweet pepper strips, zucchini, and onion. Return just to boiling; reduce heat slightly. Cover and boil about 5 minutes or until crisp-tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus-pepper mixture evenly in baking dish. Sprinkle with half of the mozzarella cheese.
- In a large bowl, whisk together egg product, milk, snipped or dried dill, salt, and black pepper until well mixed. Whisk in flour, making sure it is completely combined. Pour egg mixture over vegetables in baking dish. Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Let stand for 10 minutes before serving. If desired, garnish individual servings with dill sprigs.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 11 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 3 g, TransFat 0 g
ZUCCHINI EGG BAKE
I love this easy egg dish. No meat in it; loaded with zucchini and herbs. I found it in a Taste of Home Quick Cooking book. I didn't have the fresh herbs on hand, the dried tasted great. Hope you enjoy.
Provided by pkthacker1
Categories Breakfast
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In a large skillet, saute the zucchini, onion and garlic in butter 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 quart baking dish. Bake at 350 degrees for 25 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yields 6.
Tips:
- Use fresh zucchini. Fresh zucchini has a crisp texture and a mild flavor that pairs well with the other ingredients in this dish.
- Grate the zucchini with a large-hole grater. This will help the zucchini cook evenly and will also prevent it from becoming too watery.
- Squeeze out the excess moisture from the zucchini. This will help to prevent the dish from becoming too watery.
- Use a non-stick skillet or baking dish. This will help to prevent the dish from sticking and will make it easier to clean up.
- Cook the dish over medium heat. This will help to prevent the eggs from overcooking and will also help to evenly cook the zucchini.
- Serve the dish immediately. This dish is best served hot, so it's a good idea to make it just before you're ready to eat it.
Conclusion:
The zucchini egg bake is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It's a great way to use up leftover zucchini and it's also a healthy and nutritious meal. With its simple ingredients and quick cook time, this dish is sure to become a family favorite.
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