Sunday, August 17, 2008

Zucchini-Mushroom Bake

1 TBSP olive oil
1/2 c chopped onion
2 garlic cloves, minced
2 c thinly sliced zucchini
1 c sliced mushrooms
1/2 c diced red bell pepper
1/2 tsp sliced basil leaves
1/4 tsp each salt and pepper
4 eggs
4 oz shredded Monterey Jack cheese, divided

Preheat oven to 400F. In 12-inch skillet heat 1 TBSP oil; add onion and garlic and saute until onion is translucent. Add zucchini, mushrooms, red pepper and seasonings and saute until vegetables are tender-crisp, about 5 minutes; remove from heat.
In a medium size bowl beat eggs; add 2 oz cheese and vegetables and stir to combine.
Transfer vegetable mix to 8x8x2 non-stick baking dish and sprinkle with remaining cheese. Bake for 25 to 30 minutes (until knife inserted in center comes out clean).

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