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overhead shot of zucchini egg bake in a white baking dish.

Zucchini Egg Bake

Katerina | Diethood
Savory, healthy Zucchini Egg Bake is the perfect easy breakfast, light lunch, brunch specialty, or vegetarian dinner! A satisfying blend of fresh veggies, whole eggs, feta cheese, and fragrant herbs.
Servings : 8
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

Instructions
 

  • Preheat oven to 375˚F. Grease a 9x13 baking dish with cooking spray and set aside.
  • Toss the shredded zucchini with 1 teaspoon salt; let drain in a fine mesh strainer or colander for 10 minutes. Then, wrap up the zucchini in a kitchen towel and squeeze out the liquid as much as possible; set aside.
  • Heat oil in a 12-inch skillet set over medium heat. Add scallions and bell peppers to the skillet and cook for 2 minutes. Stir in the garlic and cook for 15 seconds.
  • Stir in the shredded zucchini; cover and cook for 5 minutes, or until the zucchini has released its liquid. Uncover and continue to cook for 1 more minute; remove from heat and let the mixture cool slightly.
  • Meanwhile, in a mixing bowl lightly whisk the eggs to break up the yolks; then whisk in the milk, salt, and pepper until thoroughly combined.
  • To the eggs, stir in the zucchini mixture, the feta cheese, flour, baking powder, dill, thyme, and oregano. Transfer this mixture to the baking dish.
  • Bake for 20 to 22 minutes, or until the center is set and the edges begin to brown.
  • Remove from oven; sprinkle top with shredded cheese and continue to bake for 5 more minutes, or until cheese is melted.
  • Remove from oven and let stand 10 minutes.
  • Cut and serve.

Notes

  • To shred the zucchini, I use this Boxed Grater.
  • Zucchini Prep: Remove excess moisture from zucchini by squeezing it with a kitchen towel.
  • Check Doneness: Insert a knife or toothpick in the center; if it comes out clean, the egg bake is ready.
  • Quick Breakfasts: This bake is a meal prep champion, providing several days' worth of quick breakfast servings.
  • Rest Period: After baking, give the casserole a few minutes to rest for easier slicing.
  • Vegetable Variety: Substitute the zucchini with summer squash or add favorites like broccoli, mushrooms, or asparagus.
  • Protein Options: Consider adding cooked ham, sausage, bacon, or even flaked tuna for a protein punch.
  • Storing Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. Reheat in the oven or microwave when ready to enjoy again.

Nutrition

Calories: 197 kcal | Carbohydrates: 8 g | Protein: 12 g | Fat: 13 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.01 g | Cholesterol: 162 mg | Sodium: 409 mg | Potassium: 439 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 913 IU | Vitamin C: 31 mg | Calcium: 311 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizer / Lunch / Dinner
Cuisine: American
Keyword: breakfast casserole, egg casserole, zucchini bake