Cheese And Zucchini Bake

• 1/2 c. butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium zucchini, sliced
• 2 c. shredded Monterey Jack cheese
• 1/2 c. dry bread crumbs
• 1 tsp. Italian seasoning
• 1 c. Parmesan cheese
• salt and ground pepper
• 3 eggs, beaten
• 1/2 c. whipping cream

1. Preheat oven to 350u0b0.
2. Butter (or spray) a 9 x 13 glass baking dish.
3. Melt 1/4 cup butter in heavy, large skillet over medium heat.
4. Cook onion and garlic until softened.
5. Add zucchini and cook until tender, about 10 minutes, stirring often.
6. Remove from heat.
7. Stir in 1 cup Monterey Jack cheese, 1/2 cup Parmesan cheese, 1/4 cup bread crumbs, Italian seasoning, salt and pepper. Transfer to baking dish. Sprinkle remaining Monterey Jack cheese over.
8. Combine eggs and cream; pour over zucchini. Sprinkle Parmesan cheese and bread crumbs.
9. Dot with remaining butter. Bake until golden brown, about 35 minutes. Can be made 1 day ahead.
10. Rewarm before serving.

butter, onion, garlic, zucchini, shredded monterey jack cheese, bread crumbs, italian seasoning, parmesan cheese, salt, eggs, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11301 (may not work)