Vegetarian

Zucchini Tomato Egg Bake by GastriKate takes 15 minutes to prepare.

Zucchini Tomato Egg Bake by GastriKate takes 30 minutes to cook.

Zucchini Tomato Egg Bake by GastriKate makes 8 servings.

The ingredients for Zucchini Tomato Egg Bake by GastriKate are:

8 large eggs
1/2 cup fresh basil
4 cloves garlic
1 small onion, diced
5 cups diced zucchini
1# tomatoes (3 medium or 30 cherry)
1 cup dry white beans
1 tbsp extra virgin olive oil
1 cup shredded cheddar cheese

Here is how you make Zucchini Tomato Egg Bake by GastriKate:

Soak beans overnight or soften in boiling water.Lightly grease a 9x13 pan.Preheat oven to 400?F.Heat oil in saucepan.Saute onions, garlic and zucchini until soft.Add seasonings to taste [salt, pepper, thyme, oregano, red pepper flakes]Add beans and heat through.Transfer to baking dish.Place tomato slices or halves decoratively in top.Whip together eggs, basil, and cheese.Pour over vegetables.Bake 30 minutes.Serving Size:?Makes 8 large servings.

The nutritional information for Zucchini Tomato Egg Bake by GastriKate is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 216.1

• Total Fat: 11.6 g
• Cholesterol: 200.9 mg
• Sodium: 168.5 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 3.9 g
• Protein: 13.6 g