My healthy breakfast Zucchini Egg Bake

30 min

2 servings

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, fresh mozzarella cheese, and fragrant herbs.

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. 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!

Servings: 2

Ingredients

1 large zucchini
Fresh mozzarella 4-6 slices
3 eggs
Dried basil 1 tbsp
Dried garlic 1 tsp
Salt to taste
Olive oil 1 tsp

Cooking Instructions

Begin by grating the zucchini by hand or in a food processor. It's best to use small zucchini, as they contain less water.

Once grated, place the zucchini on several layers of paper towels and squeeze out as much water as possible. Depending on how much water is in the zucchini, you may need to repeat this step.

Preheat oven 200C (392F)

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.

Chef's Note

Take it out of the oven and let it stand for about 5 minutes to cool and stabilize.