Zippy Zucchini Bake
This versatile Zippy Zucchini Bake can be served at breakfast, brunch, lunch, or dinner and is a great way of incorporating zucchini and other vegetables into a meal! It’s super easy to make this dish ahead of time, and it can be stored in the refrigerator for about a week. The poblano peppers, also referred to as ancho chilies when dried, used in this recipe are mild and very tolerable, and can be swapped out for jalapeños or serrano peppers, if you prefer to turn up the heat!
Serves 6–8
1 tablespoon olive oil
1 medium onion, diced
2 poblano peppers, seeded and diced
2 zucchini, sliced into 1⁄4″ rounds
3 tablespoons sofrito
1 teaspoon minced garlic
2 cups ground sausage, cooked
1 teaspoon chili powder
1⁄2 teaspoon ground coriander
8 large eggs
Salt and pepper, to taste
- Preheat the oven to 350°F. In a large oven-proof skillet, heat olive oil over medium-high heat. Add onion and poblano peppers and sauté for 5–7 minutes, until softened. Turn heat down slightly and add zucchini, sofrito, garlic, cooked sausage, chili powder, and coriander. Stir together and sauté for another 5 minutes, so flavors can blend.
- Meanwhile, whisk eggs, salt, and pepper in a large mixing bowl until well blended. Add egg mixture to the skillet and stir so all ingredients are incorporated.
- Place skillet in oven and bake for 35–45 minutes, or until eggs are set and the top starts to turn gold. If you do not have an oven-proof skillet, transfer all ingredients to a lightly oiled baking dish and bake for the same amount of time.
