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.
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.