Zucchini Egg Bake


1 tablespoon butter or olive oil*

¼ cup finely chopped onion

2 pounds (3 to 4 cups) zucchini, grated

½ pound seasoned ground meat (taco meat, chorizo, etc.)

5 eggs, beaten

½ cup grated pepper jack cheese


Preheat oven to 350⁰ F. In a sauté pan, melt butter and add onion and zucchini. Sauté until zucchini is tender, 5 to 7 minutes. Put zucchini in a colander to drain off any excess liquid. Add meat and seasoning to the sauté pan and sauté until just cooked. Combine the meat, zucchini, and onions and season to taste. Add eggs, mix well, and pour into an 8 by 8-inch square pan. Cheese can be spread on top or mixed into the batter. Bake uncovered 35 to 40 minutes.

*Note: For an Italian version of this recipe substitute olive oil, spaghetti squash, Italian sausage, and Parmigiano Reggiano cheese.

Recipe from Michelle Bachmann, St. John’s United Church of Christ, Norwood-Young America, MN

Zucchini Egg Bake