Zucchini and Nutritional Yeast Egg Bake

Ingredients:

- 6 large eggs

- 2 cups shredded zucchini (about 1 medium zucchini)

- 1/4 cup nutritional yeast, plus a little more for topping

- 1/2 teaspoon garlic powder

- Salt and pepper to taste

- 1 tablespoon olive oil or cooking spray for greasing

- Fresh herbs (such as parsley or chives) for garnish (optional)

Instructions:

1. Preheat Oven and Prep Pan: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish with olive oil or cooking spray.

2. Squeeze Zucchini: Use a clean kitchen towel or paper towels to squeeze out as much moisture as possible from the shredded zucchini. This step is crucial to prevent your egg bake from being watery.

3. Mix Eggs: In a large mixing bowl, beat the eggs well. Add the nutritional yeast, garlic powder, salt, and pepper, mixing until well combined.

4. Combine Ingredients: Stir in the shredded zucchini until everything is evenly mixed.

5. Pour into Baking Dish: Pour the egg and zucchini mixture into the prepared baking dish, smoothing the top with a spatula.

6. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is slightly golden.

7. Cool and Garnish: Allow the egg bake to cool for a few minutes before cutting into slices. Sprinkle a little extra nutritional yeast on top and garnish with fresh herbs if desired.

8. Serve: Serve warm, either on its own or with a side salad for a complete meal.