Garden Series: Zucchini Baked Eggs

Crunchy, cheesy zucchini, with a baked egg.

Breakfast. Brunch. Lunch. Or dinner. This recipe would be great. PLUS zucchini is basically everywhere during this summer season. It’s pretty much free. It’s simple to prepare and tastes amazing. Crunchy and cheesy zucchini is on my favorite foods list.

Garden fresh. Yum.

Zucchini Baked Eggs

4 cups cubed zucchini

1 egg, beaten

1 cup Parmesan cheese

Garlic salt

Salt and pepper

1 cup baking mix (or 1 cup flour + 1/2 tsp. baking powder +1/2 tsp. salt + 1/4 cup vegetable shortening, all mixed together until crumbly. )

¼ cup olive oil

Preheat your oven to 375 degrees.

Mix zucchini, egg and oil in a large bowl. Add cheese and baking mix, salt and pepper. Stir to coat all pieces.

Pour the zucchini mixture into a 9×13 buttered baking dish. Bake uncovered for 30 minutes. Remove from the oven.

Crack 6-8 eggs over the top, spaced a bit apart, and sprinkle the eggs with kosher salt and black pepper. Return the baking dish to the oven for another 10 minutes. Eggs will be set, zucchini will be golden. For firm eggs, cook for 12 minutes. Serve with fresh Pico de gallo, your favorite salsa and a big green salad.

Happy summer harvest! XO

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