Zucchini Egg Bake Recipes

ZUCCHINI EGG BAKE

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.

ZUCCHINI EGG BAKE

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.

BAKED EGGS IN ZUCCHINI (THE VEGETARIAN EPICURE)

Steps:

• Take 6 large eggs from frig to bring to room temperature.
• Preheat oven to 350 degrees F.
• Wash zucchini. Coarsely grate them. Toss zucchini shreds with 2 t salt and let it rest for 5 to 10 minutes.
• Take handfuls, squeezing gently to remove all excess water and pile on paper towels to drain.
• Heat the butter and olive oil in a large skillet over medium heat. Add the chopped scallion. Sauté until almost tender. Turn heat to medium high; add zucchini and some freshly ground pepper and sauté for 8 to 10 minutes, stirring almost constantly. Remove from heat.
• To serve as a starter, butter 6 small individual casseroles or ramekins. Divide the zucchini among them and make a shallow hollow in the center of each one. (If it is meant as a main dish, use slightly larger oval oven-safe dishes and make two hollows in each.).
• 15 to 20 minutes before you want to serve, break one egg carefully into each little hollow. Sprinkle the eggs with a little salt and pepper. Bake them for about 15 minutes at 350°F.
• The white should be completely set and the yolk still a little soft inside.
• If upgrading the dish :-) by using hollandaise or another sauce, spoon sauce over each egg when you take them out of the oven, and serve immediately.

ZUCCHINI EGG AND CHEESE CASSEROLE

Steps:

• In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.

BAKED ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
• Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
• Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.

ZUCCHINI WITH EGG

Steps:

• Heat oil in a skillet over medium-high heat; saute zucchini until tender, about 10 minutes. Season zucchini with salt and black pepper.
• Beat eggs with a fork in a bowl; add water and beat until evenly combined. Pour eggs over zucchini; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Season zucchini and eggs with salt and black pepper.

ZUCCHINI AND EGGS

Steps:

• Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.