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Summer zucchini egg bake is for Breakfast.

Summer zucchini egg bake takes 10 minutes to prepare.

Summer zucchini egg bake takes 35 minutes to cook.

Summer zucchini egg bake makes 8 servings.

The ingredients for Summer zucchini egg bake are:

5 large Egg, fresh, whole, raw
0.5 cup Milk, nonfat (skim milk)
1 cup Colby and Monterey Jack Cheese shredded
1 cup, diced Ham, extra lean, (5% fat)
1 medium Zucchini, baby
1 slice Bread, mixed-grain (includes whole-grain, 7-grain)

Here is how you make Summer zucchini egg bake:

Coat bottom and sides of large pie pan with cooking spray or butter.Thinly slice small zucchini and place rounds in bottom of pan and along sides to form a "crust".Chop ham into small cubes, sprinkle on top of zucchini slices.Sprinkle shredded cheese on top of the ham.In a separate bowl, combine the eggs and milk. Whisk until light and foamy. Cut bread slice into small cubes and add to the egg /milk mixture. Allow the bread to soak in the mixture for a few minutes to soften and break apart.Pour this mixture over the ham and cheese.Place in a pre-heated (350 degrees) oven and bake for 30-40 minutes or until pie is firm and top is slightly browned.Cool on a rack for a few minutes before slicing and serving.Makes 8 slices.Serving Size: Makes 8 slicesNumber of Servings: 8Recipe submitted by SparkPeople user CSCHMIDT12.

The nutritional information for Summer zucchini egg bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 122.8

• Total Fat: 7.4 g
• Cholesterol: 135.9 mg
• Sodium: 372.6 mg
• Total Carbs: 3.0 g
• Dietary Fiber: 0.3 g
• Protein: 10.8 g

The dietary needs meet for Summer zucchini egg bake is Low Carb