Zucchini, Basil, and Parmesan Egg Bake (Serves about 4)
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. Heat 1 Tbsp. of olive oil in a pan. 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 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 with 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 until the eggs are set and the cheese is melted (around 25 minutes). Let the dish cool slightly, then slice into squares and serve hot. Yum!