Created on April 4th, 2008
In a large skillet, sauté the zucchini, onion, and garlic in butter until tender; set aside.
In a large bowl, whisk the eggs. Add the Parmesan cheese, parsley, basil, salt, and pepper.
Stir in the zucchini mixture and the Monterey Jack cheese.
Pour into a greased 8" round cake pan.
Bake at 350 degrees for 20-25 minutes or until a knife inserted comes out clean.
Let stand for 5 minutes before serving.
Note: If making the night before, cover and refrigerate. The next morning baking time will increase by 10-15 minutes.