It’s zucchini season for sure! I have been loving having all these fresh vegetables lately. Therefore, I have had to become creative with meals I make with them. This zucchini egg bake is the perfect summer dish that is packed full of flavor!
We are nearing the end of our harvest with zucchinis and it makes me sad because they are so very versatile and delicious! Just knowing what my veggie will be for dinner helps me build around it and that makes it easier to decide what I’m fixing for the evening.
This dish is so delicious and easy to throw together. I like to prep my zucchini by slicing and putting in storage bags in the fridge. That way, when I get ready to make this, it’s as easy as sautéing the zucchini and onions and putting the rest of the ingredients in the pan before baking. I love meals that come together so quickly.
We have several laying hens so we are also having a bumper crop of eggs right now. I have preserved many and am trying to use them in more recipes lately.
To make this simple recipe, in an oven proof skillet sauté the zucchini and onion in a bit of butter or olive oil. Add salt and pepper and garlic.
Cook until starting to soften, about 10-15 minutes.
While the zucchini is frying, prepare the eggs, herbs, milk, and cheese in a large bowl. Whisk together. Optionally, add some grape tomatoes and green peppers or jalapenos!
Preheat the oven to 375 degrees F. Pour the egg mixture over the zucchini and bake until the eggs are set. This takes about 25-30 minutes.
Remove from oven and allow to cool for 5 minutes before serving.
I sure hope you will give this try! See you soon!
Garden Vegetable Frittata
- 1 Oven Proof Skillet
- 1 Large mixing bowl
- 2-3 cups sliced zucchini
- 1 medium onion, chopped
- salt and pepper to taste
- 2 cloves garlic
- 4 eggs
- choice of fresh herbs to taste
- 1/2-1 cup shredded cheddar cheese
- 1/4 cup milk
- Saute the zucchini, onions, and garlic until starting to soften in an oven proof skillet.
- Preheat oven to 375 degrees F.
- In a separate bowl, mix eggs, cheese, and herbs. Add salt to taste and mix very well.
- Pour over zucchini mixture.
- Bake for 25-30 minutes or until eggs are set.
- Allow to cool for 5 minutes before serving.