Swiss Zucchini Bake

Serving 2 people

45 min


  • chicken bouillon granules 1/2 teaspoon chicken bouillon granules
  • eggs 2 eggs
  • ground mustard 1/4 teaspoon ground mustard
  • italian seasoning 1/2 teaspoon Italian seasoning
  • onion 1/4 cup chopped onion
  • pepper 1/4 teaspoon pepper
  • swiss cheese 1 cup (4 ounces) shredded Swiss cheese, divided
  • zucchini 2 small zucchini, halved lengthwise and sliced
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How to make it

  1. Place zucchini and onion in a steamer basket.
  2. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-6 minutes or until crisp-tender; drain.
  3. In a small bowl, combine the eggs, bouillon, Italian seasoning, mustard and pepper; set aside.
  4. Layer half of zucchini mixture in a 1-qt. baking dish coated with cooking spray. Sprinkle with 1/2 cup Swiss cheese. Repeat layers.
  5. Pour egg mixture over top.
  6. Bake, uncovered, at 350° for 25-30 minutes or until a knife comes out clean.