What’s not to love about zucchini? There aren’t many vegetables as diverse or that can be integrated into a side dish, main dish, bread, and a dessert. It’s like the catch all of foods. With this particular dish, I’ve served it as an appetizer, for brunch, and it makes for a great, light summertime dinner. I prepared it Sunday night, pulled it out of the refrigerator and baked it yesterday morning while I got ready for work. Not only did I have it for breakfast before I hurried out the door, but I also had it again for lunch. Yeah, it’s that good.
- 3 cups shredded zucchini
- 1 cup baking mix
- 1/2 an onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp. fresh parsley, chopped
- 1/2 tsp. season salt
- 1/2 tsp. dried marjoram or oregano
- 1/4 tsp. black pepper
- 1/2 cup coconut oil, melted & cooled
- 4 eggs, slightly beaten
- 1/2 cup Colby jack or cheddar cheese, + more for sprinkling on top
Preheat oven to 350 degrees. Spray a 9×9 baking dish with nonstick spray; set aside. In a large bowl, whisk the eggs. Stir in the season salt, pepper, and oregano and blend in the oil and baking mix. Fold in the garlic, onion, parsley and zucchini until combined. Pour into prepared baking dish and bake for 30-35 minutes or until golden brown. During the last few minutes of baking, top with additional shredded cheese, if desired.
- Chris, being the meat eater he is, suggested and prefers when I add diced ham to the dish, but he has been known to eat it without. In fact, when he walked into the kitchen yesterday morning from work, he commented on how good it smelled.
- These also freeze well. There have been times, when I’ve doubled the recipe and bake in a 9×13 dish. We eat some and then I cut individual pieces and wrap in plastic wrap and store in a freezer bag.