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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.
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