This Zucchini Egg Bake is so much more than just a breakfast recipe; it’s perfect for brunch or even as a cold appetizer. With minimal prep time and maximum flavor, everyone will love it! Plus, it’s completely low carb and keto-friendly. If you’re searching for a versatile egg dish, this is the perfect place to start.
This recipe is: Low Carb, Keto, Gluten Free and Vegetarian
Table of Contents
7 Reasons to Love this Zucchini Egg Bake:
- Easy to make!
- Well-balanced flavors that everyone enjoys!
- Light, fluffy texture even when served cold.
- Completely low carb and keto, but nobody would know it.
- Versatile for breakfast, brunch, or as an appetizer.
- A great breakfast option for larger groups.
- Perfect for meal planning; it stores wonderfully.
Is this Zucchini and Egg Bake Low Carb?
This recipe is designed for the low-carb diet and is also perfect for anyone on the keto diet. It yields approximately 12 breakfast-sized portions, with each serving containing just 1.5g net carbs. This egg bake can be enjoyed guilt-free!
Ingredients List for the Egg Bake:
For the Roasted Zucchini:
- 2 zucchini, diced (approx. 2.5 cups)
- 1/4 cup Parmesan, grated
- 2 tablespoons avocado oil
- 1/2 teaspoon salt
For the Egg Bake:
- 8 large eggs
- 1 cup cheddar cheese, shredded
- 1/2 cup full-fat cottage cheese
- 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
Ingredient Substitutions
- Zucchini: Yellow squash works well; just use small squash to avoid excess liquid. Use in a 1:1 ratio.
- Parmesan cheese: Pecorino Romano is a great substitute.
- Avocado oil: Coconut oil is also an option, as it has a higher smoke point than extra virgin olive oil.
- Cheddar cheese: Colby Jack or semi-skim mozzarella cheese can be used, as long as they are shredded.
Additional Ingredients
- Bacon: Chopped, cooked bacon adds great flavor; keep it to about 1/4 cup.
- Sausage: Cooked, crumbled breakfast sausage or cut link sausage adds protein. Use 1/2 cup or less for flavor enhancement.
- Red pepper flakes: For a spicy kick, add 1/2 teaspoon before baking.
Note: These ingredients are not part of the original recipe; use them to enhance or customize to your liking.
Cooking Tools
To make this egg bake, you’ll need:
How to Make Zucchini Breakfast Casserole: The Complete Cooking Guide
Making a zucchini egg bake in your kitchen is straightforward. Follow these easy steps, and you’ll be enjoying this dish in no time!
Cooking Methods:
- Roasting
- Baking
Preparation Steps:
- Preheat the oven to 400°F (190°C).
- Line a quarter-sheet baking pan with parchment paper.
- In a mixing bowl, combine all the ingredients for the roasted zucchini. Spread the mixture in a single layer on the prepared baking pan.
Cooking Steps
- Bake for 15 minutes, or until the zucchini is nicely roasted. Remove from the oven and let cool for 5 minutes.
- In the same mixing bowl, add the ingredients for the egg bake while the zucchini cools. Whisk together until well combined.
- Fold in the cooled zucchini and discard the used parchment paper. Line the baking pan again with fresh parchment, extending it up the edges for easy removal.
- Pour the egg mixture into the prepared pan. Return to the oven and bake for 18-20 minutes, or until set and golden on top.
- Once baked, remove from the oven and transfer to a wire rack to cool. For a chilled serving, lift the egg bake out of the pan and let it cool directly on the wire rack to prevent sogginess.
Step 1: Add chopped zucchini and Parmesan cheese to a mixing bowl and toss to coat.
Step 2: Pour oil over the zucchini mixture, ensuring it’s evenly coated.
Step 3: Arrange the zucchini in a single layer on a parchment-lined baking sheet.
Step 4: Bake for 15 minutes or until the zucchini is nicely roasted. Let it cool for 5 minutes.
Step 5: Crack eggs into a bowl and whisk until smooth.
Step 6: Add spices and herbs to the eggs, whisking until combined.
Step 7: Stir shredded cheese into the egg mixture for added richness.
Step 8: Pour the mixture into a parchment-lined pan.
Step 9: Bake until golden and set. Cool before serving.
💡 My Pro Tip
You might wonder why I use cottage cheese in this egg bake recipe. Here’s why:
- Texture: The curds add moisture, preventing the dish from drying out during baking.
- Richness: The cottage cheese enhances the overall mouthfeel, making the dish taste rich.
- Flavor: It imparts a subtle flavor that pairs beautifully with zucchini and chives.
I recommend including cottage cheese for the perfect texture and bold flavors that make this dish a standout breakfast or brunch option.
⏲️ Time-Saving Tips
- Roast the zucchini ahead of time. You can save about 20 minutes of cooking time by making the zucchini up to 3-4 days ahead of time. This is a great idea if you are roasting zucchini for dinner some night… just make some extra and keep it on hand until you’re ready to make the zucchini and egg bake. Just toss it into the egg mixture and bake! Loads of time saved.
- Make the entire dish ahead. This egg bake recipe holds incredibly well in the refrigerator. If I am hosting a dinner party, I will make it about 2 days ahead of time and store it in the refrigerator until about an hour before the party. I then slice it up and serve it cold. It tastes amazing as an appetizer and I don’t have to stress about anything.
What to serve with a Zucchini Egg Bake:
- Keto Coffee: I drink keto coffee every day… and love it with this recipe too!
- Frisee Salad: the bright and vibrant flavors of this crisp salad are refreshing with the egg bake.
- Caesar Salad: the Caesar dressing pairs perfectly with the flavors of the zucchini… a great match.
- Oven Baked Bacon: bacon at breakfast is a no-brainer. Love it crispy and golden brown from the oven.
- Sage Sausage Patty: there’s something about a fresh sausage patty that just sings with this egg bake recipe.
Storage and Reheating
This egg bake with zucchini was basically created to be stored and served at a later date. It just tastes better this way for some reason… so let’s talk about how to store your leftovers for another day.
Storage Tips:
- We want to make sure that the zucchini egg casserole has cooled to room temperature. If you are leaving it in the parchment paper, be sure that it has been removed from the baking sheet and is cooling on a wire cooling rack, otherwise it will tend to get soggy. Once cooled, you can either cut into smaller pieces and store in an airtight container for about 5 days in the fridge or you can place the egg bake back into the baking sheet and cover with plastic wrap.
Reheating Tips:
- This egg bake really needs to be reheated in the oven. Preheat to 350F, placing the egg bake in the oven until warmed through. I do not recommend microwaving as it gives the eggs a rubbery texture. Stovetop reheating is difficult with the cheese in the eggs. It tends to burn before the egg bake is heated through.
Freezing Tips:
- I’m not a big fan of freezing egg dishes. The texture is unpleasing when they defrost.
Recipe Conclusion
This recipe has been a staple in my appetizer repertoire for over a decade. It’s easy to make, always delicious, and stores well in the fridge, allowing for stress-free serving at gatherings. I promise your guests will love it too!
Besides being a fantastic appetizer, I often find myself looking for options to serve larger groups for breakfast or brunch. Before going low carb, I would have made a French toast strata or some type of crumble, but this egg and zucchini bake has been a winner. Nobody realizes it’s keto and low carb; they just enjoy its sophisticated appearance and delightful taste.
I love making this dish, and I hope you will too! If you like what you see, please follow us on Facebook and Instagram, or share your photos and thoughts!
Other Low Carb Breakfast Recipes You Will Love
If you’re like me, you love to try different breakfast options. Here are some of the best from this blog:
- Spicy Chorizo with Eggs: get your morning started with an amazingly delicious and heart breakfast… so good!
- Keto Waffles: enjoy these light and fluffy keto waffles that are so satisfying you’ll never think they are low carb.
- Keto Pancakes: rich and perfectly browned pancakes deliver all the flavor you want from traditional pancakes, but without the carbs!
- Broccoli Cheddar Frittata: an easy and delightfully different way to start your day with veggies, cheese and eggs.
- Brussels Sprout Hash with Bacon: this combination of thinly sliced Brussels sprouts with savory bacon is perfect for brunch or breakfast… you’ll love it.
FAQs
A rubbery texture is often due to overcooking the eggs or not having enough liquid from dairy (cream, cottage cheese, milk) in the mixture, which leads to dryness during baking.
It’s best to bake the egg casserole the day before and reheat it in the oven before serving. If the liquid egg mixture is too cold, it may not set properly, resulting in overcooked or rubbery eggs.
A simple salad with vinaigrette is a perfect side dish. Other options include Caesar salad, bacon or breakfast sausage, fresh fruit, or freshly baked bread.
Zucchini Egg Bake
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
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
2 Responses
haven’t made it yet. what size baking sheet? please advise. it looks good!
I love this combination of roasted zucchini and cheesy eggs! What type of beverage would you serve alongside this?