Heat the oven, mix it up, pour in the dish, put in the oven, drink a Mimosa. Yep, that’s how I brunch. This baked egg dish is great for any meal and equally tasty hot or at room temperature. The blossom garnish is totally optional – and not even possible here in the frigid Chicago winters!
- 2 medium Zucchini – 1 grated, 1 sliced thinly the long way
- 1/4 cup All Purpose Flour
- 8 large Eggs
- 1 cup Cottage Cheese
- 1/4 cup grated Parmesan Cheese
- 1/4 cup chopped fresh Parsley
- 1/2 cup Milk
- 1 cup shredded Mozzarella Cheese
- 1 teaspoon granulated Garlic
- Kosher Salt and Freshly Cracked Black Pepper
- 6 Squash Blossoms – optional for garnish
- Preheat the oven to 400* and coat a deep dish pie pan or other pretty dish with non-stick spray.
- Squeeze the grated zucchini well to get rid of extra water and put the zucchini in a medium bowl. Toss with the flour to coat the shreds.
- In a large bowl, add the remaining ingredients except for the sliced zucchini and squash blossoms. Use a whisk or an immersion blender to combine everything. Use a rubber spatula to mix in the grated zucchini/flour mixture.
- Pour the batter into the prepared pie pan. Garnish the top with slices of zucchini and the squash blossoms, if using.
- Bake at 400* until puffed, golden brown and delicious, about 25-35 minutes.