26 July 2014


I'm taking a little break from the grilling recipes today to share a recipe from that other great summertime food category: zucchini.  We are now in the time of year when gardeners have oodles of zucchini becoming ripe and are constantly looking for new ways to use it up.  I am not a gardener and therefore don't have extra zucchini, but I was fortunate enough to come home from our trip to Indiana with a bunch that two different friends gave me.  We got two humongous ones and three large ones.  We have eaten zucchini almost every day this week, which is awesome.  On Monday I grilled it, on Tuesday my husband fried some for lunch, on Wednesday I made Chocolate Zucchini Oatmeal Muffins, on Thursday I sauteed some and put it in an Asian couscous dish, and this morning I made this yummy egg dish.  My husband and I love zucchini and have had no problem eating it every day.  My girls are hit or miss with it.  They don't really care for it when it's by itself, like when I grilled it, but Lena loved the fried version and they both loved the muffins and this egg dish.  I first tried this dish a couple of years ago and decided to dust the recipe off this week to take care of another zucchini.  I got the recipe from Meatless Meals for Meat Eaters.

Zucchini Oven Omelet

Ingredients:
1 cup zucchini, grated (1 medium)
6 eggs
1 cup cheddar cheese, shredded, divided
¼ tsp salt
½ dried dill

Directions:
Preheat oven to 350°.  Coat an 8x8” baking dish with baking spray.

Squeeze as much water out of the zucchini as you can.  In a medium mixing bowl, combine the zucchini, eggs, ¾ cup of the cheese, salt, and dill.  Pour into the prepared baking dish.  Sprinkle top with remaining ¼ cup cheese.

Bake for 30-35 minutes or until the eggs are puffy and no longer runny in the middle.  Remove from oven and let it sit for 5 minutes before cutting into squares and serving.

Makes 9 servings.



This is a pic from when I made it a couple of years ago.  That time I just stirred all of these cheese in instead of saving some to sprinkle on top.  Either way is fine, but I think my kids like the look of it better when they can see the cheese on top.

Dill is my favorite herb to go with zucchini, but you can use anything you like (thyme would be good too), or you can omit the herb altogether.

My daughters who don't like to eat zucchini by itself love this egg dish.  One of their favorite breakfast items is cheesy scrambled eggs, so I billed this dish as cheesy scrambled eggs with a little zucchini in it that gets baked.  Which is really pretty true.  Worked like a charm!

I grated one of my large zucchinis for this and ended up with two cups, so I put the other cup in a baggie and threw it in the freezer for the next time I want to make this.

The muffins I mentioned were a huge hit.  They were gone before I had a chance to get a picture of them.  But luckily, I made so many that I froze some, so hopefully I can get a pic of those and share that recipe with you soon.  Look for the Asian couscous recipe coming soon as well.

What's your favorite way to use up zucchini?


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