Zucchini is a versatile vegetable that can be used in so many delicious dishes. From baked goods to savory casseroles, zucchini can be used in almost any meal of the day. That’s why I’m excited to share with you two recipes that will surely become a staple in your breakfast and brunch menus: Zucchini Egg Bake and Fried Zucchini Cakes.
Zucchini Egg Bake Recipe
This Zucchini Egg Bake is the perfect breakfast or brunch casserole that is sure to satisfy your taste buds. It’s easy to make and can be prepared in advance, making it a great option for busy mornings. Here’s what you’ll need:
- 6 large eggs
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 zucchinis, diced
- 1/2 cup shredded cheddar cheese
Preheat your oven to 375°F. In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, dried basil, dried oregano, salt, and black pepper. Add the diced zucchinis and shredded cheddar cheese, and mix well. Pour the mixture into a greased 9-inch square baking dish and bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
Fried Zucchini Cakes Recipe
If you’re looking for a fun and delicious way to use up all your extra zucchinis, then try this Fried Zucchini Cakes recipe! It’s a crispy and savory side dish that’s perfect for any meal. Here’s what you’ll need:
- 2 medium zucchinis, grated
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 3/4 cup seasoned breadcrumbs
- 2-3 tablespoons olive oil
In a large bowl, sprinkle the grated zucchinis with salt and let them sit for 10-15 minutes. Then, squeeze out any excess water from the zucchinis using a clean towel or paper towel. In the same bowl, combine the zucchinis, flour, Parmesan cheese, parsley, garlic powder, black pepper, and beaten egg. Mix well and shape the mixture into 2-inch patties.
In a shallow dish, place the seasoned breadcrumbs. Coat each zucchini patty with the breadcrumbs, pressing lightly to adhere. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the zucchini cakes for 3-4 minutes per side, or until crispy and golden brown. You may need to add additional olive oil to the skillet as you cook the remaining zucchini cakes.
Thank you for trying out these delicious zucchini recipes. I hope you enjoy them as much as I do! Remember, zucchinis are versatile and can be used in so many ways, so don’t be afraid to get creative in the kitchen.
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