Dr. Beth's Zucchini Egg Bake
Serves: 3-4
Ingredients
- 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
Directions
- Saute the onion in butter on medium heat in a large skillet until it starts to brown.
- 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
- Preheat the oven to 375°F.
- In a large bowl, whisk together the cheese, milk or 1/2 and 1/2, eggs and flour.
- Add the cooked squash (drain off any liquid if necessary). Stir to combine.
- 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.
- Remove from the oven, and serve hot, in wedges with chopped fresh tomatoes.
- Yield: 3-4 servings.