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
  1. Preheat the oven to 400* and coat a deep dish pie pan or other pretty dish with non-stick spray.
  2. 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.
  3. 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.
  4. Pour the batter into the prepared pie pan.  Garnish the top with slices of zucchini and the squash blossoms, if using.
  5. Bake at 400* until puffed, golden brown and delicious, about 25-35 minutes.