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 :
MEXICAN ZUCCHINI CASSEROLE
Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 185 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 489mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
BAKED ZUCCHINI CASSEROLE
This zucchini casserole is a quiche-like side dish. So easy and delicious! You can add ham or ground beef for a complete meal, if desired.
Provided by SWMtnTop
Time 1h5m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 3.9 g, Cholesterol 69.6 mg, Fat 27.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 342.8 mg, Sugar 1.8 g
ZUCCHINI AND EGGS
A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.
Provided by J. Moore
Categories Fruits and Vegetables Vegetables Squash
Time 10m
Yield 1
Number Of Ingredients 4
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.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 4.5 g, Cholesterol 138.5 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 3.2 g, Sodium 76.2 mg, Sugar 2.8 g
MEXICAN FIESTA CASSEROLE
Provided by Bobby Deen
Categories turkey Kid-Friendly Quick & Easy Dinner Casserole/Gratin Healthy Potluck Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
- 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
- 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
- 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.
BAKED EGGS IN ZUCCHINI (THE VEGETARIAN EPICURE)
A little labor-intensive, especially if serving topped by a sauce, but just delicious. Hollandaise, Mornay, Bearnaise all are possibilities.
Provided by BarbryT
Categories Breakfast
Time 40m
Yield 3-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 398.4, Fat 28.2, SaturatedFat 9.8, Cholesterol 392.4, Sodium 260.7, Carbohydrate 20.7, Fiber 6.5, Sugar 15.9, Protein 20.3
MEXICAN EGG ZUCCHINI BAKE
Make and share this Mexican Egg Zucchini Bake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 150 degrees.
- Lightly butter a medium baking dish (large enough to hold the mixture).
- In a bowl, whisk the eggs with cream, salt and pepper.
- Melt about 4 tablespoons (or less) of butter in a frypan; add in the egg mixture and scramble until JUST moist (don't overcook eggs!).
- Place/spread the eggs in a medium baking dish or a large oven-proof serving plate, and place in a 150 degree oven to keep warm.
- Melt remaining butter in same frypan, and saute all veggies with salt and pepper until soft.
- Remove the eggs from the oven and increase heat to 300 degrees.
- Spread the sauteed veggies over the eggs in the baking dish or plate.
- Sprinkle with grated cheese, and place back in a 300 degree oven until cheese melts (about 5 minutes).
- Serve with lots of salsa on the side.
- Delicious!
Nutrition Facts : Calories 486, Fat 38.6, SaturatedFat 21, Cholesterol 502.2, Sodium 981.3, Carbohydrate 11.7, Fiber 2.9, Sugar 6.2, Protein 25.2
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