Zucchini Bake

Jam’s Corner is where I found this delicious recipe. We loved this recipe. We had a vegetarian meal tonight and it was so good, I could not imagine having meat with any of the sides that made up our meal. Of course, they would go beautifully with fish, meat or poultry and I would make them when we have chicken or burgers. Right now, I am going to enjoy just eating the vegetables.

Dinner Tonight

                                 Zucchini Bake (adapted from Jam's Corner)

3 cups of peeled, chopped zucchini 

1 large onion, chopped 

1/4 cup oil 

4 eggs 

1/2 cup of grated Parmesan 

1/4 cup of chopped fresh parsley 

1 1/2 teaspoons of chopped fresh basil 

1 1/2 teaspoons of oregano

1 teaspoon chives, chopped 

1/2 cup of shredded Monterey Jack cheese 

___________

Saute onion and zucchini in oil until tender 

Meanwhile, chop the herbs. 

When the zucchini mixture is done cooking, remove it from the heat. 

Whisk the egg, herbs and Parmesan together in a large mixing bowl. After mixing well, add the zucchini mixture and the Monterey Jack Cheese. Mix well. 

Add the mixture to a greased 1 quart baking dish and bake at 350 for 30-35 minutes or until a knife inserted into the center comes out clean. 

Eat and enjoy.

Linked to Full Plate Thursday