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Author Notes: This recipe is perfect for the fall, when zucchini is in season. It is simple, delicious, and tasty! - Ambitious
- 6 Large eggs
- 2 1/2 cups fresh grated zucchini
- 2/3 cup freshly grated reggiano parmigiano
- 1/2 cup whole milk
- 1/2 cup whole wheat bread crumbs
- 1/3 cup fresh minced parsley
- 1/3 cup fresh minced basil
- 2 medium minced shallots
- 2 teaspoons Extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 dash fresh ground pepper
- 1 dash seasalt
- Preheat oven to 350 degrees.
- In a heated cast iron pan coated with 2 teaspoons of oil, cook shallots until translucent, for about 5 minutes.
- Add zucchini to the pan.
- Cook on medium heat until all the water from the zucchini has evaporated.
- Remove from heat and set aside.
- In a large mixing bowl, whisk together milk and eggs, making sure to break apart the yolks.
- Add salt, pepper, and vanilla to the egg mixture. Stir well. Add bread crumbs and grated cheese.
- Add cooked zucchini, shallots and herbs to the mixing bowl.
- Pour mixture into cast iron skillet.
- Cook at 350 for 25 minutes, until the middle comes out clean when inserted with a stick. Cool for 10 minutes before serving.
- This recipe was entered in the contest for Your Best Brunch Eggs