Vegetarian Zucchini and Carrot Bake
Serving Size / Yield
- 9 Large Eggs
- 2 Small Zucchini, peeled and shredded
- 2 Medium Carrots, peeled and grated
- 1 1/2 tsp. Kosher Salt
- 3/4 tsp. Ground Black Pepper
Preheat oven to 350 degrees. Grease 3 6-oz ramekins with nonstick cooking spray. In a large bowl, mix together the eggs, zucchini, carrots, salt, and pepper. Evenly distribute the egg mixture between the ramekins. Bake for 40 minutes and serve.