Zucchini Brunch Bake Recipe

Recipesfull introduces to you: Popular Recipes. (Zucchini Brunch Bake Recipe). This recipe can be used for the bread and vegetable with your meal and is very tasty!

Brief

Prep 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 6

Yield: 6 servings

Zucchini Brunch Bake Recipe

Ingredients

1 cup biscuit baking mix

¼ cup grated Parmesan cheese

½ teaspoon garlic powder

½ teaspoon seasoning salt

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon ground black pepper

1 teaspoon dried parsley

¼ cup grated onion

4 eggs

⅓ cup vegetable oil

2 zucchini

thinly sliced

Fruits and Vegetables

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.

Step 2

In a large bowl combine baking mix cheese garlic powder seasoning salt oregano salt pepper and parsley. Stir in onion eggs and oil; stir well. Stir in zucchini. Pour batter into prepared pan.

Step 3

Bake in preheated oven for 25 to 30 until a toothpick inserted into center of the loaf comes out clean.

Nutritional Information

Zucchini Brunch Bake Recipe

Servings Per Recipe:6

Calories: 268.3

% Daily Value *

Protein: 8.1g 16%

Carbohydrates: 15.8g 5%

Dietary Fiber: 1.4g 6%

Sugars: 2.1g

Fat: 19.8g 30%

Saturated Fat: 4.5g 22%

Cholesterol: 127.7mg 43%

Vitamin A Iu: 333.4IU 7%

Niacin Equivalents: 2.5mg 20%

Vitamin B6: 0.1mg 6%

Vitamin C: 3mg 5%

Folate: 22.8mcg 6%

Calcium: 112.1mg 11%

Iron: 1.9mg 10%

Magnesium: 15.8mg 6%

Potassium: 223.3mg 6%

Sodium: 691.8mg 28%

Thiamin: 0.1mg 5%

Calories From Fat: 177.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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