Do you want a great way to use up extra zucchini that is always bountiful this time of year? This is a make ahead protein packed breakfast-alternative to turning your zucchini into bread.
- 12 whole eggs (may substitute 6 eggs for egg whites)
- 3 tablespoons of water
- 2-3 cups grated zucchini
- 1 red bell pepper, thinly sliced
- 2 tablespoons fresh basil, finely chopped (may substitute 1 tsp dried basil)
- 3 cloves garlic, minced
- Salt & pepper, to taste
Preheat oven to 350°F. Spray a pie plate with nonstick cooking spray. In a medium mixing bowl whisk eggs, water, salt, pepper, and garlic. Add zucchini and basil to egg mixture. Whisk until evenly combined. Spread out sliced bell peppers in the pie plate. Pour egg mixture on top of bell pepper slices. Bake for 60 mins, or until eggs are cooked through. This can be made ahead & stored in an airtight container in the fridge or portion into single servings and place in freezer bags (once completely cooled) and freeze until needed. Reheat in a skillet or toaster oven.
Prep time 10 minutes, Cooking time: 60 minutes
Makes 6 servings
Recipe: Lisa Fligor MS, RDN