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Yields:
6 servings
Prep Time:
10 mins
Cook Time:
50 mins
Meal Types:
Side Dishes
Breakfast
Lunch
Rating:
Average FatSecret member ranking fatsecret members overall average rating

Zucchini and Egg Bake

A tasty baked zucchini and egg recipe that's a great side dish.

Ingredients

Directions

  1. Set oven to 350 °F (175 °C). Spray a 8 x 8" casserole dish with cooking spray.
  2. In a large saucepan sprayed with cooking spray, sauté zucchini, onion, garlic, and dry seasonings until tender, approximately 8-10 minutes. Take off heat and let cool.
  3. In a bowl, combine eggs, milk, and hot sauce - mix well.
  4. Add egg mixture to zucchini. Mix and pour into casserole dish. Bake for 35-40 minutes until eggs are puffy and set.
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Reviews 
Could be made even lower fat if only egg whites were used! Great recipe though!
17 Jul 07 by member: Kallie
I am wondering how it would be with soy milk and egg whites...I will let you know! Looks great!
Loved it ! Hubby did too. warmed squares of it up next day with some cheese on it. YUMMY !
24 Jul 07 by member: Rascal_fatts
Is there an alternative to the buttermilk?
17 Sep 07 by member: Angel_Fire
Very very good! Great as dinner tonight and will be an easy breakfast tommorrow.
13 May 08 by member: FeeBeeBud
wonderful dish. didn't have the buttermilk so I used common substitute of milk and lemon juice. delicious.
06 Sep 11 by member: wstewart1958

     
 

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Nutrition summary:

There are 46 calories in 1 serving of Zucchini and Egg Bake.
Calorie break-down: 7% fat, 51% carbs, 42% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 4
Calories 46
 
% Daily Values*
Total Fat 0.4g 1%
  Saturated Fat 0.151g 1%
  Polyunsaturated Fat 0.08g  
  Monounsaturated Fat 0.068g  
Cholesterol 1mg 0%
Sodium 111mg 5%
Potassium 291mg  
Total Carbohydrate 6.15g 2%
  Dietary Fiber 1.1g 4%
  Sugars 3.23g  
Protein 5.11g  
 
Vitamin A 3% Vitamin C 22%
Calcium 4% Iron 2%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
2%
of RDI*
(46 calories)
2% of RDI
Calorie Breakdown:
 
Carbohydrate (51%)
 
Fat (7%)
 
Protein (42%)
Carbohydrates, 6.15g (51%) Fat, 0.4g (7%) Protein, 5.11g (42%)
* Based on a RDI of 2000 calories