Zucchini Egg Bake

I love this easy egg dish. No meat in it; loaded with zucchini and herbs. I found it in a Taste of Home Quick Cooking book. I didn't have the fresh herbs on hand, the dried tasted great. Hope you enjoy.

• Ready In: 35 mins
• Yields: 6

Ingredients

• 3  cups  chopped peeled zucchini
• 1  large onion, chopped
• 2  garlic cloves, minced
• 1⁄4 cup butter
• 4  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, parsley, basil, marjoram and salt

Directions

1. 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.