Zucchini Mushroom Bake
|Olive oil||4 Teaspoon, divided (1 Tablespoon Plus 1 Teaspoon)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Thinly sliced zucchini||2 Cup (32 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Diced red bell pepper||1⁄2 Cup (8 tbs)|
|Basil leaves||1⁄2 Teaspoon|
|Shredded monterey jack cheese||4 Ounce, divided|
Preheat oven to 400°F.
In 12-inch skillet heat 1 tablespoon oil; add onion and garlic and saute until onion is translucent.
Add zucchini, mushrooms, red pepper, and seasonings and, stirring constantly, saute until vegetables are tender-crisp, about 5 minutes; remove from heat.
In medium bowl beat eggs; add 2 ounces cheese and the sauteed vegetables and stir to combine.
Grease an 8 x 8 x 2-inch baking dish with remaining teaspoon oil; transfer vegetable mixture to dish and sprinkle with remaining 2 ounces cheese.
Bake for 25 to 30 minutes (until puffy and browned and a knife, inserted in center, comes out clean).