This light egg dish features zucchini, garlic and onion, and is topped with Parmesan cheese and parsley. An easy brunch favorite, or pair it with a salad for a light supper.
- 2 cups grated zucchini
- 1/4 cup chopped red onion
- 4 eggs
- 2 crushed garlic cloves
- 1/2 cup grated parmesan cheese
- 1 cup dry bread crumbs
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1/2 cup vegetable oil
- 2 teaspoons chopped parsley
- Preheat oven to 350°F.
In a nonstick pan over medium heat, saute zucchini and onions, until tender and moisture has evaporated, about 10 minutes. Set aside.
In a food processor, blend eggs, garlic, Parmesan cheese, bread crumbs, salt, pepper, vegetable oil and parsley. Fold zucchini/onion mixture into egg batter. Pour into greased 9x13-inch baking dish. Bake 30 minutes or until firm, but NOT brown. Do not over bake. Serve at room temperature or chilled with a dollop of sour cream and capers on top if desired.
Variations: Cheddar cheese can also be added on top during final baking time. Bacon can be added to this recipe if desired by including 2 tablespoons cooked, and diced bacon with cooked zucchini.