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
PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
- For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
- Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.
ZUCCHINI AND SUMMER SQUASH CASSEROLE
Provided by Emeril Lagasse
Categories side-dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
- Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
- Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.
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 :
BAKED EGGS AND ASPARAGUS
Eggs baked on a bed of asparagus are perfect for a quick brunch dish when asparagus is in season. All you need is some fresh crusty bread and you're all set! Keep the tips out of the boiling water when you cook the asparagus to retain their bright green color and crunch.
Provided by MariaGiovene
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil and add the asparagus upright, making sure the water does not touch the asparagus tips. Cook until soft but still firm to the bite, 10 to 15 minutes, depending on thickness. Drain and rinse under cold water.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
- Place asparagus in one layer on the bottom of the baking dish. Season with salt and pepper. Toss with 1 tablespoon of olive oil and dot with knobs of butter. Sprinkle Parmesan cheese on top. Gently crack the eggs in the middle of the dish, being careful not to break the egg yolks.
- Bake in the preheated oven until eggs are set, 8 to 10 minutes.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 4.9 g, Cholesterol 218.7 mg, Fat 24.1 g, Fiber 2.3 g, Protein 9.9 g, SaturatedFat 10.3 g, Sodium 269.8 mg, Sugar 2.5 g
ZUCCHINI, ONION AND TOMATO BAKE
The flavors in this dish really work together, there are never any leftovers and everyone always wants the recipe. Enjoy!!!
Provided by cajun chef in Louis
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice onions into thin rings and saute in olive oil until clear.
- Slice zucchini into thin round slices, do the same with the tomatoes.
- Into a Pyrex dish (the size depends upon how much zucchini you have) layer as follows: (you should have 3 layers).
- One layer of zucchini (do not overlap).
- Thin layer of sautéed onions in olive oil.
- Tomatoes.
- Sprinkle with parmesan cheese.
- salt and black pepper (I use quite a bit).
- Keep layering until you have parmesan cheese on top (put quite a bit on the top layer, again with salt and pepper) then bake in 350 oven for about 45 minutes or until brown around the sides and bubbly and the zucchini is clear.
Nutrition Facts : Calories 56.4, Fat 0.7, SaturatedFat 0.2, Sodium 17.8, Carbohydrate 11.6, Fiber 3.2, Sugar 7.7, Protein 3
BAKED ASPARAGUS AND YELLOW PEPPER FRITTATA
Categories Egg Pepper Vegetable Breakfast Brunch Bake Easter Vegetarian Dinner Lunch Buffet Asparagus Zucchini Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12 as part of a brunch menu
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
- Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
- Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
- In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.
GARDEN VEGGIE EGG BAKE
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 202 calories, Fat 10g fat (5g saturated fat), Cholesterol 197mg cholesterol, Sodium 478mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
ZUCCHINI MOZZARELLA QUICHE
This is delicious hot or cold! I love it either way! Nice and creamy with great mild flavor from the garlic. Is great taken for lunch the next day and eaten cold or at room temp.
Provided by Theresa P
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sauté zucchini, onion and garlic in olive oil until tender.
- Season with salt.
- Cover bottom of pie crust with this mixture.
- Combine remaining ingredients and pour into pie shell.
- Bake in preheated oven at 375° for 30-35 minutes until custard is set.
- Serve hot or cold.
- I have had this hot and cold and is good either way!
ASPARAGUS, ZUCCHINI, AND YELLOW PEPPER FRITTATA
Packed full of colorful vegetables, this Asparagus, Zucchini, and Yellow Pepper Frittata is a fresh-flavored, low-cal baked egg dish perfect to serve for brunch -- or anytime of the day.
Provided by Annacia
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Butter a 2-quart rectangular baking dish; set aside.
- If using fresh asparagus, snap off and discard woody bases, scrape off scales, if desired and cut into 1-inch pieces.
- In a saucepan, bring about 1 inch water to boiling.
- Add asparagus, pepper strips, and onion; bring just to boiling.
- Reduce heat slightly; cover and boil about 1 minute or until crisp-tender.
- Drain well, reserving some asparagus tips for garnish.
- Spread asparagus-pepper mixture evenly in baking dish.
- Layer zucchini slices over.
- Combine eggs, half-and-half, parsley, basil, salt, and pepper.
- Pour over vegetables in baking dish.
- Bake, uncovered, in a 350 degree F oven about 35 minutes or until a knife inserted near center comes out clean.
- Let stand 10 minutes before serving.
- Garnish each serving with asparagus tips, if desired.
Nutrition Facts : Calories 156.4, Fat 9.6, SaturatedFat 4.2, Cholesterol 243.7, Sodium 468.3, Carbohydrate 7.4, Fiber 2.3, Sugar 2.5, Protein 11.1
ZUCCHINI & SWEET CORN CASSEROLE RECIPE - (4.4/5)
Provided by á-168255
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. In a deep pan cook the onions, zucchini & corn about 15 minutes until soft. Remove from heat add basil, stir, cheeses, stir and egg. Stir to combine and transfer to casserole dish. Bake covered 25 minutes, uncover and bake 10 more minutes. Let stand 15 to 20 minutes before serving. Tip: Slice the zucchini and place on paper towels on a cookie sheet and refrigerate for about an hour first. The water will absorb so your casserole is not runny
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