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Ingredients

1 small zucchini, cut in thirds and grated ¼ cup finely grated onion 1 tablespoon butter, melted ¼ cup grated horseradish Cheddar cheese 3 eggs ¼ cup half-and-half salt and ground black pepper to taste 2 tablespoons grated Parmesan cheese 2 tablespoons grated Swiss cheese 2 teaspoons grated horseradish Cheddar cheese

Nutrition Info

320.6 calories carbohydrate: 7.5 g cholesterol: 301.5 mg fat: 25.1 g fiber: 1 g protein: 17.8 g saturatedFat: 13.9 g servingSize: - sodium: 452.4 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 small ramekins.
Place grated zucchini, grated onion, and melted butter in a microwave-safe dish. Microwave on high for 1 minute. Divide zucchini mixture in half and transfer to the prepared ramekins. Sprinkle with 1/2 cup horseradish Cheddar cheese.
Whisk eggs and half-and-half together in a small bowl. Season with salt and pepper. Pour egg mixture over zucchini. Sprinkle with Parmesan cheese and Swiss cheese.
Bake in the preheated oven until firm in the center, 15 to 20 minutes. Remove from the oven and sprinkle with remaining 2 teaspoons horseradish Cheddar.

2 ramekins

This zucchini recipe makes a lovely brunch entree for two but can easily be increased for more servings.