Ingredients
- cups peeled, chopped zucchini
- large onion, chopped
- garlic cloves, minced
- /4 cup butter
- eggs
- /2 cup grated Parmesan cheese
- /4 cup minced fresh parsley
- /2 teaspoons minced fresh basil
- /2 teaspoons minced fresh marjoram
- /2 teaspoon salt
- /2 cup shredded Monterey Jack cheese
Instructions
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Step 1
First, melt the butter in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, then toss in the zucchini. Cook until everything softens, about 5-7 minutes. In a mixing bowl, whisk the eggs well, then stir in Parmesan, parsley, basil, marjoram, and salt. Let the zucchini mixture cool slightly before folding it into the egg blend along with the Monterey Jack cheese. Grease a 1-quart baking dish and pour the mixture in, smoothing the top. Bake at 350°F for 20-25 minutes until golden and a knife inserted comes out clean. I let it rest for 5 minutes before slicing—it helps the bake set perfectly. Serve warm, perhaps with a dollop of sour cream.
Chef's Tip
I always squeeze excess moisture from the cooked zucchini before adding it to the eggs—this prevents a watery bake. If fresh herbs aren't handy, dried ones work beautifully; just use a third of the amount.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat slices gently in a skillet over low heat to revive the cheesy crust.
Variation Tips
Swap zucchini with yellow squash or fold in cooked bacon crumbles for a smoky note. I love pairing this with a crisp arugula salad dressed in lemon vinaigrette. For a heartier meal, add diced ham or serve with sliced avocado.