Zucchini Egg Casserole

This is a quick and easy dish for breakfast or brunch. Can be made ahead of time which enhances the flavor of the cheese in the zucchini.

3 c. thinly sliced zucchini, seeds out,
1/2 c. flour
1 tsp. baking powder
1/2 c. chopped onion
1/2 c. Parmesan cheese, grated
2 tbsp. parsley
1/2 tsp. salt
1/2 tsp. seasoning salt
1/2 tsp. oregano
Dash of pepper
3 cloves garlic
1/2 c. vegetable oil
4 eggs, slightly beaten

Mix all together and put in 9″x13″ greased pan.

Top with 4-5 tomatoes and sprinkle with parmesan cheese.

Bake at 350 degrees for 30 to 40 minutes.

Hint: put some Knorr Hollandaise Sauce over it for a creamy, cheesy taste!

Buon Appetito!
Salvatore and Pauline Libutti
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