Zucchini Brunch Bake Recipes

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ZUCCHINI BRUNCH BAKE



Zucchini Brunch Bake image

This recipe can be used for the bread and vegetable with your meal and is very tasty!

Provided by Janet

Categories     Fruits and Vegetables     Vegetables     Squash     Summer Squash     Zucchini

Time 40m

Yield 6

Number Of Ingredients 12

1 cup biscuit baking mix
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon seasoning salt
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon dried parsley
¼ cup grated onion
4 eggs
⅓ cup vegetable oil
2 zucchini, thinly sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
  • In a large bowl, combine baking mix, cheese, garlic powder, seasoning salt, oregano, salt, pepper and parsley. Stir in onion, eggs and oil; stir well. Stir in zucchini. Pour batter into prepared pan.
  • Bake in preheated oven for 25 to 30, until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 15.8 g, Cholesterol 127.7 mg, Fat 19.8 g, Fiber 1.4 g, Protein 8.1 g, SaturatedFat 4.5 g, Sodium 691.8 mg, Sugar 2.1 g

ZUCCHINI EGG BAKE



Zucchini Egg Bake image

"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

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

3 cups chopped peeled zucchini
1 large onion, chopped
2 garlic cloves, minced
1/4 cup butter
4 large 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

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 :

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