Yesterday I picked up my share of vegetables from my CSA, Frog Bottom Farm. In it was two pounds of mixed summer squash (I picked zucchini, barq squash, and beautiful, bi-colored zephyr squash), four beets (with tops still attached), five really long spring onions, a cucumber, a bag of arugula, and a bag of basil leaves.
I decided to use some of the squash, green onions, and basil in a baked egg dish that turned out really well. I had some of the leftovers this morning for breakfast, and I can confirm that baked egg type dishes do, in fact, reheat nicely!
It’s sort of like an eggy lasagna.
Recipe for Zucchini, Basil, and Parmesan Egg Bake (Serves 4, more or less):
What you need:
- 8 eggs (preferably cage-free)
- 3-4 slices whole wheat bread
- 1 pound zucchini or summer squash, sliced thinly
- 2-3 green onions, sliced
- 1 handful fresh basil leaves, cut into thin strips
- 1 roasted red bell pepper (jarred works just fine), sliced into strips
- 1 cup grated parmesan cheese
- 2 Tbsp. olive oil
- salt and pepper, to taste
- Preheat the oven to 375 degrees. Heat 1 Tbsp. of the olive oil in a pan over medium heat. When the oil is hot, add the zucchini and saute until the zucchini is cooked through and lightly brown around the edges.
- Use the remaining 1 Tbsp. of oil to grease a 9 x 13 inch baking pan. Beat the eggs in a bowl. Add salt, pepper, the green onions, the basil, and half of the parmesan cheese.
- Arrange the slices of bread in the pan so that the bottom of the pan is covered by a layer of bread. When the zucchini is cooked, layer the zucchini and roasted red bell peppers on top of the bread. Pour the egg-basil-onion-parmesan mixture over everything, allowing the egg to soak down through the bottom layers. Sprinkle the rest of the parmesan cheese on top.
- Bake at 375 degrees until the eggs are set and the cheese is melted. For me, this took around 25 minutes. Let the dish cool slightly, then slice into squares and serve hot.