Zucchini Egg Bake with Feta and Fresh Herbs Recipe
This Zucchini Egg Bake is a delicious and nutritious dish perfect for breakfast, brunch, or a light dinner. Packed with fresh zucchini, herbs, and creamy feta cheese, this savory bake combines eggs and vegetables in a simple yet flavorful way. It’s easy to prepare, gluten-free, and ideal for meal prepping or feeding a crowd.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Vegetables
- 4 cups grated zucchini (about 3 small zucchini or 1 large zucchini)
- 2 green onions, thinly sliced
- 1/4 cup fresh herbs, finely chopped (parsley, basil, and/or dill)
Egg Mixture
- 12 eggs
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 pinch ground black pepper
Cheese and Oil
- 1 cup crumbled feta cheese
- Olive oil, for greasing
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with olive oil to prevent sticking.
- Prepare the zucchini: Grate the zucchini and place it in a clean kitchen towel or cheesecloth to squeeze out excess moisture. This step helps to keep the egg bake firm and prevent sogginess.
- Mix the eggs and seasonings: In a large bowl, whisk together the 12 eggs, milk, garlic powder, salt, and black pepper until well combined and slightly frothy.
- Combine ingredients: Add the drained zucchini, sliced green onions, chopped fresh herbs, and crumbled feta cheese into the egg mixture. Stir gently to evenly distribute all the ingredients.
- Pour into baking dish: Transfer the mixture into the prepared baking dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the egg bake is set in the center and slightly golden on top. You can test the doneness by inserting a toothpick or knife in the center; it should come out clean.
- Cool and serve: Remove the egg bake from the oven and let it cool for 5 to 10 minutes. Slice into squares and serve warm. It pairs wonderfully with a fresh green salad or crusty bread.
Notes
- Be sure to squeeze out as much water as possible from the grated zucchini to avoid a watery bake.
- Feel free to substitute the feta cheese with goat cheese or shredded mozzarella for a different flavor.
- This dish can be made ahead of time and reheated for breakfast or lunch throughout the week.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add your favorite herbs or spices to customize the flavor to your liking.
