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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I love this easy egg dish. No meat in it; loaded with zucchini and herbs. I didn't have the fresh herbs on hand, the dried tasted great. Hope you enjoy. Ingredients:
3 cups chopped peeled zucchini |
1 large onion, chopped |
2 garlic cloves, minced |
1/4 cup butter |
4 eggs |
1/2 cup grated parmesan cheese |
1/4 cup minced fresh parsley |
1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil |
1 1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram |
1/2 teaspoon salt |
1/2 cup shredded monterey jack cheese, parsley, basil, marjoram and salt |
Directions:
1. 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.
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