If you’re on the hunt for a versatile and delicious dish to brighten up your mornings or even serve as a cozy brunch, look no further than this savory Zucchini Egg Bake! As a fan of deliciously healthy meals, I can’t get enough of this dish’s vibrant flavors and wholesome ingredients. Packed with fresh veggies, protein-rich eggs, aromatic herbs and oozing with cheese, it’s not only easy to whip up but also perfect for any time of the day – whether you’re enjoying a lazy weekend brunch or looking for a light dinner option. Plus, it takes just 15 minutes of prep time and hides vegetables for picky eaters.
This delicious zucchini breakfast bake starts by tossing shredded zucchini with salt and letting it drain to remove excess moisture. Meanwhile, sauté the scallions and bell peppers in a skillet, then add garlic and the drained zucchini, cooking until soft. In a separate bowl, whisk together eggs, milk, salt, and black pepper, then combine with the zucchini mixture, feta cheese, and herbs. Transfer everything to a baking dish and bake until set and slightly browned. Finish with a sprinkle of cheese on top and bake until melted. Let it cool a bit, slice, and enjoy!
To make the Zucchini Egg Bake, you will need the following ingredients:
Preheat your oven to 375˚ F. Grease a 9×13-inch baking dish with cooking spray. Set aside.
In a fine mesh strainer or colander, toss the shredded zucchini with 1 teaspoon salt. Let the zucchini drain for 10 minutes. Wrap up the zucchini in a kitchen towel and squeeze out excess liquid. Set aside.
In a 12-inch skillet over medium heat, heat 2 tablespoons olive oil. Add 4 thinly sliced scallions and ½ cup chopped bell peppers and cook, stirring occasionally, for 2 minutes.
Stir in 3 minced garlic cloves and cook for 15 seconds.
Stir in the shredded zucchini. Cover with a lid and cook for 5 minutes or until the zucchini has released its liquid. Uncover and continue to cook for another minute. Remove from the heat and let the mixture cool while you proceed with the recipe.
In the meantime, lightly whisk 6 large eggs in a mixing bowl. Then whisk in ¼ cup milk, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper until well combined.
To the egg mixture, stir in the zucchini mixture, ½ cup crumbled feta cheese, 2 tablespoons all-purpose flour, 1 teaspoon baking powder, ½ teaspoon dried dill, ½ teaspoon dried thyme, and ½ teaspoon dried oregano until well combined.
Transfer the mixture to the prepared baking dish.
Bake for 20 to 22 minutes or until the center is set and the edges start to brown.
Remove from the oven. Sprinkle top with 1 cup finely shredded cheese and return to the oven to bake for another 5 minutes or until the cheese has melted.
Remove from the oven and let it stand for 10 minutes.
Cut and serve warm.
This Zucchini Egg Bake is a celebration of fresh vegetables, creamy feta, and aromatic herbs, all coming together in a beautifully baked masterpiece that’s as satisfying as it is nutritious. Plus, it’s a fantastic way to sneak in some veggies for picky eaters in your life! Don’t forget to tag #CookMeRecipes if you make this one!
Simple, satisfying dish.
Superb dish, thanks!
Superb
Fantastic! Whipped it up on a sunny morning, and it brightened my entire day.
Superb! This Zucchini Egg Bake reminded me of weekend brunches with my husband. We both loved its flavor and it was so easy to make. Perfect for sneaking in veggies, too!
I tried the Zucchini Egg Bake for brunch on my birthday. So easy and tasty! Even my friend who hates veggies loved it. Will definitely make it again.
This Zucchini Egg Bake is a total game-changer! Made it for my lazy Sunday brunch, and my kids devoured it. Super easy to prep!
OMG, this Zucchini Egg Bake was a total hit at our brunch! My kids gobbled it up like it was pizza! Such a fun way to sneak in veggies! 💚
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