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Preheat oven to 350°F. Coat a 2-quart rectangular baking dish with cooking spray; set aside.
If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut asparagus into 1-inch pieces.
In a saucepan, bring about 1 inch water to a boil. Add asparagus, pepper strips and onion. Return just to boiling; reduce heat slightly. Boil, covered, for about 1 minute or until crisp-tender. Drain well; set aside a few asparagus tips for garnish. Spread the asparagus-pepper mixture evenly in the prepared baking dish. Layer with zucchini slices.
In a large bowl, combine eggs, half-and-half (or cream or milk), parsley, salt and pepper. Pour over the vegetables in the baking dish. Sprinkle with cheese. Bake for about 35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Garnish with the reserved asparagus tips.