Zucchini Egg Bake

Name: Zucchini Egg Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: Zucchini 4; Salt 1 tsp; Olive oil 2 tbsp; Scallions 4; Bell pepper ½ cup; Garlic 3 cloves; Large eggs 6; Milk ¼ cup; Salt ½ tsp; Black pepper ¼ tsp; Feta cheese ½ cup; All-purpose flour 2 tbsp; Baking powder 1 tsp; Dill ½ tsp; Dried thyme ½ tsp; Dried oregano ½ tsp; Mexican blend cheese 1 cup

breakfast zucchini casserole

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Like 32
40m
Serves 8
Easy
375˚ F
(1)

Ingredients

Adjust Servings:

	4 Zucchini medium-sized, shredded
	1 tsp Salt
	2 tbsp Olive oil
	4 Scallions thinly sliced, green and white parts included
	½ cup Bell pepper any color, chopped
	3 cloves Garlic minced
	6 Large eggs
	¼ cup Milk whole milk or 2%
	½ tsp Salt
	¼ tsp Black pepper freshly ground
	½ cup Feta cheese crumbled
	2 tbsp All-purpose flour
	1 tsp Baking powder
	½ tsp Dill dried
	½ tsp Dried thyme
	½ tsp Dried oregano
	1 cup Mexican blend cheese vegetarian, finely shredded

Nutritional information

197

calories

13g

fat

carbohydrates

12g

protein

162mg

cholesterol

409mg

sodium

Cuisine:

American Recipes

Zucchini Egg Bake recipe

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:

Steps to make Zucchini Egg Bake

1
Heat oven and prepare baking dish
5

Preheat your oven to 375˚ F. Grease a 9×13-inch baking dish with cooking spray. Set aside.
2
Prepare zucchini
10

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.
3
Heat oil and cook scallions and bell peppers
2

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.
4
Add garlic
1

Stir in 3 minced garlic cloves and cook for 15 seconds.
5
Add zucchini
6

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.
6
Whisk eggs with milk
2

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.
7
Combine ingredients
2

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.
8
Transfer to baking dish
1

Transfer the mixture to the prepared baking dish.
9
Bake
20

Bake for 20 to 22 minutes or until the center is set and the edges start to brown.
10
Top with cheese
5

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.
11
Cool
10

Remove from the oven and let it stand for 10 minutes.
12
Serve

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!

About the author

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.