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.

 

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!

Ingredients For Zucchini Egg Bake

• 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 little bit of 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 Pepper
• All-Purpose Flour & Baking Powder
• 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.

Should I Peel Zucchini Before Cooking?

In general, no, you don’t have to peel zucchini or other tender summer squash. I never do. Their thin rinds are delicate and easy to eat. Just wash and cut! Exceptions would be if you’re using a very large squash from your garden that has grown large enough to have a tough rind or if you want to remove the maximum amount of rind to reduce your exposure to pesticides.

How To Make Egg Bake With Zucchini

The key to this recipe is the pre-baking saute. This will help reduce the watery-ness of the veggies and give the zucchini egg 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.
• Cut the finished zucchini egg bake into squares, and serve warm. 

Tips for a Perfect Zucchini Egg Bake

This easy recipe is basically fail-proof, but I still have some helpful hints for making the most out of your ingredients. Read on, and happy cooking!

• Prep the Zucchini. It’s crucial to remove as much moisture as possible from the zucchini. Squeeze out the excess water using a clean kitchen towel or paper towel.
• Test for Doneness: Depending on the size and depth of your baking dish, cooking times can vary. A knife or toothpick inserted into the center should come out clean when it’s cooked through.
• Meal Prep: Zucchini egg bake makes a good make-ahead breakfast that you can use for quick breakfasts. One casserole makes 6 servings – that’s a week’s worth of breakfast!
• Let it Rest: Once out of the oven, allow the egg bake to rest for a few minutes. This makes it easier to slice and helps the flavors meld together.
• Cold or Hot: While you can definitely serve this warm, it’s also nice cold, similar to a frittata. I sometimes drizzle Italian dressing or a pesto-based dressing over egg dishes like this.
• Add Veggies: Feel free to substitute yellow summer squash for the zucchini here, or add other vegetables that you love: steamed broccoli, asparagus, sauteed mushrooms, etc.
• Add Meat: Give the dish a little protein boost with chopped cooked ham, sausage, bacon, chicken, or beef. Even flaked tuna would probably be good here!

Side Dish Inspiration

If you’d like to make this a main course, you’ll want a side dish or two to go with it. These easy sides are great options that would taste fantastic with zucchini, eggs, and feta:

• Pan-Fried Mushrooms: Savory, meaty, and utterly addictive, these Pan-Fried Oyster Mushrooms add a special note to any meal, from classic steak and potatoes to this light and fragrant egg bake.
• Kale Salad: Fruit, sunflower seeds, a homemade vinaigrette, and fresh kale? This salad has it all!  Crunchy Kale Quinoa Salad is a superfood favorite that goes with anything.
• Air Fryer Broccoli: Quick and simple to make, this Crispy Air Fryer Roasted Broccoli is a lightly-caramelized version of basic broccoli, that really brings out its best flavors.

How to Store and Reheat Leftovers

• 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.

Can I Freeze Zucchini Egg Bake?

• Yes, you can! Just bake according to the recipe instructions, and then cool it down to room temperature. From there, pack squares of the egg bake into freezer bags, and freeze for up to 2 months. Thaw in the fridge before reheating.

ENJOY!

More Simple Vegetarian Recipes

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