Here’s an easy brunch casserole that can be made ahead and refrigerated the night before, and baked off in the morning. You’ll start everyone’s day right with veggies!
EASY ZUCCHINI-EGG BAKE
3 cups of chopped organic zucchini (no need to peel)
1 large organic onion, chopped
2 cloves of organic garlic, minced
1/4 cup butter
Saute zucchini, onion, and garlic in the butter until onion is transparent and tender. Set aside.
In a large bowl, whisk together the following:
4 free-range eggs
1/2 cup raw Parmesan cheese
1/2 tsp. dried basil (or 1 tbsp. snipped organic fresh basil
1/2 tsp. dried marjoram
1/2 tsp. sea salt
1/4 cup organic parsley, minced
Add the zucchini mix AND 1 cup of grated raw Pepper-Jack cheese. Mix lightly, and pour into a greased 1-quart baking dish. Can be covered and refrigerated at this point. Remove from refrigerator 1/2 hour before baking, uncovered, at 350 degrees for 30+ minutes, or until the middle is set. Let stand 5 minutes before serving.
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