ZUCCHINI + CORN BAKE

photo 1
photo 1

Good morning, friends!  Remember how I shared in my Weekend Recap the other day that last Friday I went to the optometrist, and then my eyes were so sensitive, that Greg made dinner from my directions via the couch?  Ha!  Well, today I am here to share that recipe! 

Ingredients

1/2 lb. zucchini (about 2-3), halved horizontally and sliced in 1/4" pieces 1 c. corn 1/2 c. peas 1 yellow onion, diced 8 eggs 1/4 c. sharp cheddar cheese, grated 1/4 c. parsley, chopped Salt + pepper, to taste 1 tbsp. olive oil

Directions

Begin by sauteing onion and zucchini in olive oil, until onion is semi-translucent.  While they are sauteing, whisk eggs in a large bowl.  Once zucchini and onion are done, add all ingredients (except parsley) to bowl, and gently mix.  Pour in a 9"x 13" pan, and bake at 375° for 20-25 minutes.  Top with parsley, and enjoy! 

This was very flavorful, savory, and light, yet filling.  It was one of those dishes that served us for several meals.  Cook once, eat twice, thrice.  Love that!  Also, I can eat eggs at any meal of the day, but if you are a "eggs for breakfast only" person, then this would be perfect for a weekend brunch!  Yum!

Greg did an excellent job, so I am giving him all the credit!  Thanks, babe! :)

xo.  Jen