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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 mins
Cook Time 30 mins
Total Time 45 mins

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; 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 mixture to previously prepared baking dish.
  • Bake for 20 to 22 minutes, or until the center is set and the edges are beginning 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 simple 👉 Boxed Grater 👈 .

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 | Net Carbs: 6 g

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