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Zucchini Cheddar Bake

Zucchini Cheddar Bake

  • 2 to 3 medium (6" to 8" long - 2" to 2 1/2" diameter) zucchini, green or yellow
  • 1 small onion - chopped
  • 1-1/2 cups bread cubes (from about 3 slices of bread)
  • 6 eggs
  • 1 cup milk - 1% or 2%
  • 1/2 tsp. all-purpose seasoning
  • 1/4 tsp. oregano
  • 1/4 tsp. thyme
  • 1 cup shredded cheddar cheese

Preparation -
Spray an 8" or 9" square baking dish with non-stick cooking spray. Slice the zucchini about 1/8" to 1/4" thick. Place the sliced zucchini and chopped onion in the bottom of the prepared baking dish. Cover the dish with plastic wrap, and place it in a microwave oven. Cook on full power for about 6 to 7 minutes or until the zucchini are tender. Pour the cooked mixture into a colander to drain. Press with the back of a large spoon to help squeeze away liquid. Return the mixture to the baking dish. Arrange bread cubes evenly over top. In a mixing bowl, whisk the eggs and milk together. Whisk in the seasonings plus about 3/4 cup of the cheddar cheese. Pour the mixture over the other ingredients in the baking dish. Cover with plastic wrap and cook on full power for about 3 minutes. Stir, then cook on full power for 3 more minutes. Stir again, then cook for about 2 more minutes or until the eggs are nearly set in center of dish. Top with the remaining 1/4 cup cheddar. Cover tightly with aluminum foil. Let stand for about 5 minutes or until the cheese is melted, the eggs are completely set, and a large pick inserted in the center comes out clean. Serve immediately.




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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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