Zucchini Egg Bake
Dr. Beth's Zucchini Egg Bake
Serves: 3-4
  • about 5 cups zucchini/summer squash, grated
  • 3 tablespoons butter
  • 3/4 teaspoon sea salt - or to taste
  • 1 small sweet onion, chopped, about 1/2 cup or more if you really like onions
  • 2 large cloves garlic, chopped
  • 1-1/2 cups Parmesan cheese (can also use a mix of Italian cheeses)
  • 7 large eggs
  • 3 tablespoons whole milk or 1/2 and 1/2
  • 2 tablespoons all purpose or gluten-free flour
  • 1/2 cup chopped fresh basil
  • 1 tablespoon or more of fresh chopped rosemary
  • Crushed red pepper to taste
  • Black pepper to taste
  • Chopped fresh tomatoes for side dish

  1. Saute the onion in butter on medium heat in a large skillet until it starts to brown.
  2. Add the squash and garlic. Cook until soft, about 20 minutes; the vegetables will greatly diminish in volume. Season to taste with sea salt and pepper. I added a couple of fresh cayenne peppers, chopped
  3. Preheat the oven to 375°F.
  4. In a large bowl, whisk together the cheese, milk or 1/2 and 1/2, eggs and flour.
  5. Add the cooked squash (drain off any liquid if necessary). Stir to combine.
  6. Spread the vegetable egg mixture evenly in a buttered glass baking dish, I used a pie dish. Bake for 20 to 25 minutes, until it's firm to touch and light golden brown on top.
  7. Remove from the oven, and serve hot, in wedges with chopped fresh tomatoes.
  8. Yield: 3-4 servings.

Recipes for Life Cookbook
Dr. Beth's Weight Loss Solution
Dr. Beth's Phyto-Nutrients Book