Zucchini Egg Bake

I know, I know....more zucchini.  Get used to, every day I have one or two more to pick out of the garden!  But I will mix it up by giving you both sweet and savory ways to enjoy the ever abundant veg.  I made chocolate zucchini cookies the other night (I'm posting that one too) and had leftover shredded zucchini I had to use up.  My best recipes come when I just start throwing stuff together.  This was no exception.  SOOO good. 

I don't have any pictures of it, because my kitchen doesn't have the right lighting for nighttime pics.  Everything has an orange glow to it.  Stupid kitchen.  Have I mentioned how much I hate my kitchen?  It has, however, made me learn to do a lot in very little space.  That's my silver lining for the day.

6 eggs
splash of milk
2 c shredded zucchini
1 c croutons
1/2 c chopped pepperoni
1/4 c shredded cheese of your choice (I had mozzarella)
spices to taste:
   salt (go easy, remember both the pepperoni and croutons are already salty)
   garlic powder
   onion powder
   Beer Can Chicken BBQ seasoning (or any other BBQ seasoning you have)

Preheat the oven to 400 degrees.  Spray a pie plate with nonstick spray.

Scramble the eggs with the milk.  Add the spices, mix well.  Stir in the zucchini, croutons, pepperoni and cheese.

Pour into the pie plate.  Bake for 20 minutes or until it is done in the center.


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