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.

To make it a full meal, serve it with some savory French toast and fool proof air fryer bacon.

 

Healthy Vegetarian Egg Bake With Zucchini

I can never make enough zucchini dishes around here. This mild veggie, with its delicate flavor and firm-yet-tender texture, is a favorite! Grilled zucchini, baked zucchini, and fried zucchini all find their way to my table regularly, and those are just for starters. One reason I love working with zucchini so much is that it plays well with all kinds of other ingredients. You can serve zoodles (zucchini noodles) with marinara, with stir-fry sauce, or even alfredo. Sliced zucchini is wonderful tossed into just about any skillet dish, and zucchini with eggs is a match made in breakfast and brunch heaven!

That’s what this hearty casserole-style zucchini egg bake is all about. It’s a fantastic medley of fresh zucchini, wholesome eggs, and a few little extras for a pop of color and flavor. Also, you can make it ahead of time and just reheat it as needed! Also, also!? This is some healthy stuff; it’s filling, easy to make, and low carb. Winning!

Recipe Ingredients

For this zucchini egg bake recipe, you’ll need a handful of simple ingredients to grab from your local grocery store. From fresh zucchini to flavorful feta and bell peppers, here’s a quick rundown of what you’ll need to get started.

• Zucchini: Shred the zucchini – or if you prefer, use them thinly sliced. I like the texture you get with shreds for this recipe.
• Olive Oil: For sauteing.
• Scallions: Thinly sliced. You can replace these with a bit of yellow onion, chives, or leeks, minced or sliced.
• Bell Pepper: Core the bell pepper, and chop it up.
• Garlic: I like fresh minced garlic here, to go with the fresh, vibrant flavors – but garlic powder would also be fine.
• Eggs: Large, whole eggs are the tastiest in this recipe. 
• Whole Milk: Just a splash. 
• Salt and Black Pepper: Used to enhance all the flavors.
• All-Purpose Flour & Baking Powder: This helps to bind the ingredients and make the dish light and airy.
• Feta Cheese: A little goes a long way here – you need only about half a cup for the whole egg bake. 
• Dried Herbs: Dill, thyme, and oregano are my favorites, but you could certainly substitute your own favorites. Basil, parsley, marjoram, or tarragon would all be good.

How To Make Egg Bake With Zucchini

The key to this vegetarian recipe is the pre-baking saute. This will help reduce the veggies’ wateriness and give the zucchini bake a better texture.

• Prep the Oven, Baking Dish, and Zucchini. To start, preheat your oven to 375˚F. Next, lightly grease your baking dish with butter, baking spray, or a little oil. Toss the zucchini shreds with a teaspoon of salt and let them drain in a colander for about 10 minutes. Then, use a clean kitchen towel, cheesecloth, or paper towels to pick up the shreds and squeeze out as much liquid as possible.
• Saute the Veggies. Heat up the olive oil in a large skillet over medium heat. Add in the scallions and bell pepper pieces, and cook them for a couple of minutes before stirring in the garlic. Cook that for just a few seconds, and then add the zucchini. Place a lid on the skillet, and let it cook for 5 minutes or until the zucchini releases its juices. Then, take the skillet off of the heat and let the veggies cool down a bit.
• Make the Egg Mixture. Crack the eggs into a mixing bowl and add the milk, salt, and pepper. Whisk to combine. Stir in the cooked, cooled vegetables, as well as the flour, baking powder, feta crumbles, and herbs.
• Bake! Pour the egg mixture into the baking dish, slide it into the oven, and bake for 20 to 25 minutes, or until the center of the casserole is set and the edges start turning a nice golden brown. Take it out of the oven and let it stand for about 10 minutes to cool and stabilize. Optionally, you can add finely shredded cheese on top and bake for 5 more minutes or until melted.
• Serve. Cut the finished zucchini egg bake into squares, and serve warm. 

Serving Suggestions

Serve this zucchini bake as a brunch option alongside other delicious dishes like sheet pan bacon and eggs. If you’d like to make this a main course, consider adding a side dish or two. These easy sides are great options that pair perfectly with zucchini, eggs, and feta. Savory, meaty, pan-fried oyster mushrooms add a special touch to any meal, from classic steak and potatoes to this light and fragrant egg bake.

For a healthy twist, try the crunchy kale salad—a superfood favorite packed with fruit, sunflower seeds, homemade vinaigrette, and fresh kale. And if you’re in the mood for something quick and simple, crispy air fryer broccoli offers a lightly-caramelized take on basic broccoli, bringing out its best flavors.

How to Store and Reheat Leftovers

• Fridge. Leftover egg bake can be stored in an airtight container in the refrigerator for 5 to 6 days. You can serve the leftovers cold or reheat them in the microwave or oven. If you go the oven route, just place the desired portion in an ovenproof dish, cover with foil, and bake at 350˚F until heated through.
• Freezer. Make the zucchini egg bake according to the recipe instructions and cool it down to room temperature. Then, pack squares of the egg bake into freezer bags and freeze for up to 2 months. Thaw in the fridge before reheating.

ENJOY!

More Vegetarian Recipes

• Portobello Mushroom Fajitas
• Easy Vegetable Lasagna
• Spaghetti Squash
• Macedonian Shakshuka
• Creamy Parmesan Baked Zucchini