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 :
ZUCCHINI BREAKFAST CASSEROLE
A nice twist on traditional breakfast casseroles that include meats. This flavorful vegetable casserole will please everyone.
Provided by DailyInspiration
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. In a large bowl, beat eggs. Add ricotta and beat until smooth. Mix in parmesan, tabasco, salt and pepper.
- Prepare zucchini, tomatoes and bread. Once you chop tomatoes, squeeze excess moisture out by pressing them in a sieve or wrapping in paper towels and squeezing. Add tomatoes, basil, and zucchini to egg mixture. Moisten bread cubes with a little water; then squeeze out any excess moisture using paper towels. Mix bread into egg mixture.
- Coat the bottom and sides of a 9 x 13 baking dish generously with olive oil. Pour egg/vegetable mixture into baking dish and even it out. Place casserole in the middle rack of oven and bake for 30 minutes. The casserole should puff up and brown lightly. If it isn't done after 30 minutes, increase oven temp to 400 degrees for 5-10 minutes. Remove from oven and let cool 10 minutes before cutting into squares and serving.
Nutrition Facts : Calories 314.2, Fat 16.1, SaturatedFat 8.1, Cholesterol 221.6, Sodium 909.8, Carbohydrate 21.3, Fiber 2, Sugar 4.5, Protein 20.9
ZUCCHINI BREAKFAST CASSEROLE FROM SIMPLY RECIPES
Adapted from Simply Recipes by Elise Bauer http://www.simplyrecipes.com/recipes/zucchini_breakfast_casserole/
Provided by Yana W.
Categories Breakfast
Time 1h5m
Yield 2 pieces, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated cheddar cheese, cayenne or Tabasco, salt and pepper.
- Prepare the vegetables and bread. Add the tomatoes, basil, and zucchini to the egg mixture. Mix the bread cubes into the egg mixture.
- Coat the bottom and sides of a 9x13 baking dish with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
Nutrition Facts : Calories 312.9, Fat 19.2, SaturatedFat 7.3, Cholesterol 394, Sodium 899.9, Carbohydrate 10, Fiber 1.9, Sugar 4.8, Protein 25.1
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