Zucchini Egg Bake

5 from 1 vote

This Zucchini Egg Bake is a versatile dish that shines at breakfast, brunch, or as a cold appetizer. With minimal prep and maximum flavor, it's low carb and keto-friendly, making it a favorite for any occasion. Keep in mind that this recipe is great for Mother's and Father's day brunch too!

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Breakfast, Brunch

Cuisine: American

Keyword: baked zucchini with eggs, egg and veggie bake, egg bake, egg bake recipe, egg bake with zucchini, egg zucchini casserole, zucchini and egg bake, zucchini breakfast casserole, zucchini egg bake, zucchini egg casserole, zucchini for breakfast

Servings: servings

Calories: 132kcal

Author: Scott Groth

Ingredients

For the Roasted Zucchini:

2.5 cups zucchini diced (approx 2 small zucchini)
1/4 cup Parmesan grated
2 tablespoons avocado oil
1/2 teaspoon kosher salt

For the Egg Bake:

8 eggs large
1 cup cheddar cheese shredded
1/2 cup cottage cheese full fat
1/4 cup Parmesan grated
1 teaspoon baking powder
1 teaspoon dried chives
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper

Instructions

Preparation:

Preheat oven to 400F (190C)
Line 1/2 sheet with parchment paper
In a mixing bowl, combine all the ingredients for the roasted zucchini. Lay in a single layer on the 1/2 sheet.

Cooking Instructions:

Bake for 15 mins or until roasted. Remove from the oven and allow to cool for 5 mins.
In the same mixing bowl, while the zucchini is cooling, add in all the ingredients for the egg bake. Mix well with a whisk.
Add in the cooled zucchini and discard the spent parchment paper. Reline the baking sheet with a fresh parchment paper, ensuring that the paper goes up the edges of the baking sheet as shown in the image in the post.
Pour the egg mixture into the lined baking sheet. Place in the oven and bake for 18-20 minutes or until cooked through and browned on top.
Remove from the oven and place on a wire rack to cool. If you are going to completely cool the egg bake and serve chilled, be sure to remove the parchment lined egg bake from the baking sheet completely and allow to cool directly on the wire rack. If you do not do this step, there is moisture that will make the bottom of the egg bake turn slightly soggy.
Once cooled, slice and serve. Or, you can refrigerate and serve completely chilled as an appetizer- it’s amazing!

Notes

This is one of my favorite recipes. Be sure to check out the Ingredient Substitutions and Ingredient Additions sections in the post for great alternative ideas!

If you like the look of this recipe, please be sure to rate and comment below... I also always answer questions and give suggestions too! Thanks so much-

Nutrition