15 Zucchini Egg Casserole Recipes

I’ve been on a delicious journey with zucchini egg casseroles lately, and I can’t get enough of them!

These dishes are perfect for any meal, combining the fresh taste of zucchini with the creamy goodness of eggs.

With 15 unique recipes to explore, there’s a delightful option for everyone, from cheesy favorites to zesty chorizo spins.

They’re not just for breakfast—enjoy them any time of day and watch your meal routine transform!

Let’s get ready to whip up some mouthwatering creations that will leave you craving more!

Classic Zucchini and Cheese Casserole

Classic Zucchini and Cheese Casserole is a simple yet delicious dish that combines the fresh flavors of zucchini with the creamy texture of cheese, all baked together to perfection. This casserole is a delightful option for a brunch, lunch, or dinner, providing a hearty and satisfying meal.

The zucchini adds a wonderful freshness to the dish, and when paired with a blend of cheeses, it creates a comforting and flavorful casserole that’s certain to be a hit with family and friends. This recipe is perfect for those who’ve an abundance of zucchini from their garden or from a trip to the farmer’s market.

It’s a great way to use this versatile vegetable in a dish that even picky eaters will enjoy. The combination of eggs and cheese gives the casserole a rich and satisfying taste, while the zucchini guarantees the dish remains light and not overly heavy. Whether served as a standalone meal or as a side, this Classic Zucchini and Cheese Casserole is sure to please everyone at the table.

Ingredients (for 4-6 people):

• 4 medium zucchini, sliced
• 1 large onion, chopped
• 4 large eggs
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup milk
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of olive oil or cooking spray to prevent sticking.
2. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes. Then, add the sliced zucchini and cook for 5-7 minutes until just tender. Season with salt, pepper, and oregano. Remove from heat and set aside.
3. Mix the Base: In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the cheddar and mozzarella cheeses, reserving a little of each for topping.
4. Assemble the Casserole: Add the sautéed zucchini mixture to the egg and cheese mixture, stirring until all ingredients are evenly incorporated. Pour this mixture into the prepared baking dish.
5. Top with Breadcrumbs and Cheese: Evenly sprinkle the breadcrumbs over the top of the casserole. Add the reserved cheese on top of the breadcrumbs for a crispy, cheesy crust.
6. Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set in the center. To check if the casserole is done, insert a knife into the center; it should come out clean.
7. Cool and Serve: Allow the casserole to cool for about 5 minutes before serving. This resting time helps the casserole firm up, making it easier to cut and serve.

Extra Tips:

For added flavor, consider incorporating fresh herbs such as basil or parsley into the casserole. If you prefer a bit of heat, a pinch of red pepper flakes can be added to the sautéed vegetables.

This casserole can also be made ahead of time; simply assemble it, cover, and store in the refrigerator for up to 24 hours before baking. If you’re looking to make this dish gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs or omit them entirely for a lighter dish.

Mediterranean Zucchini Egg Bake

The Mediterranean Zucchini Egg Bake is a delightful, flavorful dish that combines the fresh and vibrant tastes of the Mediterranean with the heartiness of an egg casserole. This dish is perfect for a weekend brunch or a light dinner, offering a nutritious and satisfying meal that’s both easy to prepare and delightful to eat.

It features the star ingredient, zucchini, which adds a subtle sweetness and a tender texture, complemented by a medley of Mediterranean flavors like feta cheese, olives, and sun-dried tomatoes.

With a colorful array of ingredients and a rich blend of flavors, the Mediterranean Zucchini Egg Bake is a feast for both the eyes and the palate. The combination of protein-rich eggs and fresh vegetables makes this dish not only delicious but also healthy.

It’s an excellent way to use up any leftover zucchini and can be enjoyed warm or at room temperature, making it a versatile option for any occasion. This recipe serves 4-6 people, making it ideal for family meals or entertaining guests.

Ingredients:

• 4 medium zucchinis, thinly sliced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1 cup feta cheese, crumbled
• 8 large eggs
• 1/4 cup milk
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Fresh basil leaves for garnish

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to guarantee it’s hot enough to cook the casserole evenly.

2. Prepare the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until they’re translucent and fragrant.

Add the sliced zucchinis and cook for an additional 5-7 minutes until they’re slightly tender.

3. Combine Ingredients: In a large mixing bowl, combine the cooked vegetables with cherry tomatoes, sun-dried tomatoes, Kalamata olives, and half of the crumbled feta cheese. Stir to combine all the ingredients evenly.

4. Prepare the Egg Mixture: In another bowl, whisk together the eggs, milk, salt, pepper, oregano, and smoked paprika. Make sure the mixture is well combined for a consistent flavor throughout the bake.

5. Assemble the Casserole: Grease a 9×13-inch baking dish with olive oil or cooking spray. Spread the vegetable and cheese mixture evenly in the dish.

Pour the egg mixture over the top, guaranteeing it covers all the ingredients. Sprinkle the remaining feta cheese on top.

6. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is golden brown. A knife inserted into the center should come out clean.

7. Serve and Garnish: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Extra Tips:

For an added depth of flavor, consider roasting the zucchini slices in the oven before adding them to the casserole. This step enhances their natural sweetness and reduces moisture, which can help prevent the casserole from becoming watery.

You can also experiment with different types of cheese, such as goat cheese or parmesan, for a unique twist. Finally, if you have leftover vegetables like bell peppers or spinach, feel free to include them in the mix for added nutrition and flavor.

Spicy Chorizo and Zucchini Frittata

Spicy Chorizo and Zucchini Frittata is a hearty and flavorful dish that combines the zest of chorizo sausage with the subtle sweetness of zucchini, all nestled in a bed of fluffy eggs. Perfect for breakfast, brunch, or even a light dinner, this frittata is both satisfying and simple to prepare. Its vibrant blend of spices and fresh ingredients makes it a crowd-pleaser, whether you’re serving family or guests.

The beauty of this dish lies in its versatility. The spicy chorizo adds a kick, while the zucchini brings a revitalizing balance, making it an ideal dish for those who appreciate a bit of heat without overwhelming the palate. This recipe serves 4-6 people, making it great for gatherings or meal prep for the week. Whether you’re an experienced cook or a novice in the kitchen, this frittata is straightforward to pull together and bound to impress with its robust flavors and inviting aroma.

Ingredients:

• 8 large eggs
• 1 cup chorizo sausage, crumbled
• 1 medium zucchini, thinly sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (optional)
• 1/4 cup sour cream (optional, for serving)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will guarantee your frittata cooks evenly once transferred to the oven.
2. Cook the Chorizo: In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled chorizo and cook until it’s browned and slightly crispy, about 5-7 minutes. Once cooked, remove the chorizo from the skillet and set aside, leaving the drippings in the pan.
3. Sauté the Vegetables: Add the remaining tablespoon of olive oil to the skillet. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3 minutes. Then, add the sliced zucchini and cherry tomatoes, cooking for an additional 5 minutes or until the vegetables are tender.
4. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, smoked paprika, salt, and black pepper. Stir in the cooked chorizo and half of the shredded cheddar cheese, mixing well.
5. Combine and Cook: Pour the egg mixture over the sautéed vegetables in the skillet, gently stirring to distribute the ingredients evenly. Cook on the stovetop over medium heat until the edges begin to set, about 5 minutes.
6. Bake the Frittata: Sprinkle the remaining cheddar cheese on top of the frittata. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is set and the top is golden brown.
7. Serve: Remove the skillet from the oven and allow the frittata to cool slightly before slicing. Garnish with fresh cilantro, if desired, and serve with a dollop of sour cream on the side.

Extra Tips:

For a smoother cooking experience, verify your skillet is ovenproof to avoid transferring the mixture to another dish. If you prefer a milder frittata, you can substitute the chorizo with a less spicy sausage or adjust the amount of smoked paprika.

Feel free to experiment with additional vegetables like bell peppers or mushrooms to suit your taste preferences. To guarantee a perfectly cooked frittata, avoid over-stirring the eggs once they’re in the skillet, as this can prevent the edges from setting properly.

Zucchini and Feta Breakfast Casserole

Zucchini and Feta Breakfast Casserole is a delightful and nutritious dish that combines the fresh flavors of zucchini with the tangy taste of feta cheese. This casserole is perfect for a weekend brunch or a leisurely breakfast with family and friends. The savory blend of eggs, vegetables, and cheese creates a satisfying and wholesome meal that’s sure to please everyone at the table.

Whether you’re looking to use up some extra zucchini from your garden or simply want to try something new, this recipe is a fantastic choice. The preparation of this casserole is simple and straightforward, making it an ideal option for both novice and experienced cooks. The ingredients are easy to find, and the dish can be assembled in advance, allowing you to enjoy a stress-free morning.

With its creamy texture and savory flavor, the Zucchini and Feta Breakfast Casserole is a versatile dish that can be served as a main course or as a side dish. Plus, it’s an excellent way to incorporate more vegetables into your diet while still indulging in a delicious meal.

Ingredients for a serving size of 4-6 people:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups zucchini, sliced
• 1 cup cherry tomatoes, halved
• 6 large eggs
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or non-stick cooking spray to prevent the casserole from sticking.
2. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes. Add the sliced zucchini and cherry tomatoes, cooking for an additional 5 minutes until the zucchini is tender. Remove from heat.
3. Mix the Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried oregano until well combined.
4. Assemble the Casserole: Spread the sautéed vegetables evenly in the prepared baking dish. Pour the egg mixture over the vegetables, ensuring it’s distributed evenly. Sprinkle the crumbled feta cheese over the top.
5. Bake the Casserole: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown. You can insert a toothpick in the center to check for doneness; it should come out clean.
6. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Sprinkle the fresh parsley over the top before serving. Slice into squares and serve warm.

Extra Tips:

For a richer flavor, consider adding a handful of chopped sun-dried tomatoes or olives to the vegetable sauté. If you prefer a spicier dish, a pinch of red pepper flakes can be added to the egg mixture.

This casserole can be prepared the night before and stored in the refrigerator, making it an easy and convenient option for busy mornings. Simply cover with foil and reheat in the oven at 350°F (175°C) for about 15 minutes before serving. Enjoy this versatile and tasty dish as part of a balanced breakfast or brunch spread.

Italian Sausage and Zucchini Quiche

Italian Sausage and Zucchini Quiche is a delightful twist on a classic quiche that brings together the savory flavors of Italian sausage with the light, fresh taste of zucchini. This dish is perfect for a weekend brunch or a cozy dinner, offering a rich and satisfying meal that can be enjoyed by the whole family.

The combination of eggs, sausage, and zucchini creates a well-balanced dish that’s both nutritious and delicious. This quiche isn’t only flavorful but also incredibly easy to prepare. The use of a pre-made pie crust saves time and effort, allowing you to focus on creating a flavorful filling.

With the addition of cheese and a hint of herbs, this Italian Sausage and Zucchini Quiche is sure to become a family favorite. The following recipe serves 4-6 people, making it ideal for a small gathering or a family meal.

Ingredients:

• 1 pre-made pie crust
• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 2 medium zucchinis, thinly sliced
• 1 small onion, finely chopped
• 1 cup shredded mozzarella cheese
• 6 large eggs
• 1 cup milk
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Prepare the Crust: Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a 9-inch pie dish, gently pressing it into the sides and trimming any excess dough. Prick the bottom with a fork to prevent bubbling. Bake for 10 minutes to partially cook the crust, then set aside to cool slightly.
2. Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks. Once fully cooked, remove the sausage from the skillet and drain any excess fat.
3. Sauté Vegetables: In the same skillet, add the chopped onion and sliced zucchini. Sauté for about 5 minutes, or until the vegetables are tender and the onions are translucent. Remove from heat and allow to cool slightly.
4. Assemble the Quiche: Spread the cooked sausage evenly over the bottom of the pre-baked pie crust. Layer the sautéed vegetables over the sausage. Sprinkle the shredded mozzarella cheese over the top.
5. Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, Italian seasoning, salt, and pepper until well combined. Pour this mixture over the sausage, vegetables, and cheese in the pie crust.
6. Bake the Quiche: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is golden brown. The center should be firm to the touch.
7. Cool and Serve: Remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing. This will help the quiche set and make it easier to serve.

Extra Tips:

When preparing this Italian Sausage and Zucchini Quiche, feel free to experiment with different types of cheese for a unique flavor profile. Cheddar or Swiss cheese can be used instead of mozzarella for a different taste.

Additionally, you can add other vegetables such as bell peppers or spinach for added nutrition and color. Remember to let the quiche cool slightly before serving to guarantee clean slices and an even texture throughout.

Low-Carb Zucchini and Spinach Casserole

Low-Carb Zucchini and Spinach Casserole is a delightful dish that combines the freshness of zucchini with the rich, nutrient-packed goodness of spinach. This casserole is perfect for those who are looking to enjoy a hearty meal without the extra carbs.

It’s an excellent choice for a family dinner or as a side dish for a gathering. Not only is it packed with flavor, but it also provides a healthy dose of vitamins and minerals.

This casserole is easy to prepare and can be made in under an hour, making it a convenient option for busy weeknights. The combination of eggs, cheese, and vegetables creates a satisfying and creamy texture that even picky eaters will enjoy.

Whether you’re following a low-carb diet or simply looking to add more vegetables to your meals, this Zucchini and Spinach Casserole is sure to become a family favorite.

Ingredients (Serves 4-6):

• 2 medium zucchini, sliced
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil to prevent sticking.
2. Cook the Vegetables: In a large skillet over medium heat, heat the olive oil. Add the sliced zucchini and chopped spinach. Sauté for about 5-7 minutes until the vegetables are tender and the spinach is wilted. Remove from heat and let it cool slightly.
3. Mix the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper. Make sure the mixture is well combined.
4. Combine Ingredients: Add the cooked zucchini and spinach to the egg mixture. Stir in the shredded mozzarella and half of the Parmesan cheese, ensuring all the ingredients are evenly distributed.
5. Pour and Bake: Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining Parmesan cheese on top for a nice crust. Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is golden brown.
6. Cool and Serve: Remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!

Extra Tips:

For best results, try to squeeze out excess moisture from the zucchini after sautéing to prevent a watery casserole.

You can also add other low-carb vegetables like mushrooms or bell peppers for extra flavor. If you prefer a bit of spice, consider adding a pinch of red pepper flakes to the egg mixture.

This dish can be stored in an airtight container in the refrigerator for up to 3 days, making it a great option for meal prep.

Cheesy Zucchini and Mushroom Bake

Cheesy Zucchini and Mushroom Bake is a delightful and nutritious meal perfect for any time of the day. This dish combines the fresh flavors of zucchini and mushrooms with creamy, melted cheese to create a comforting and satisfying casserole. It’s an excellent way to utilize the abundance of zucchini during the summer months, and it’s sure to please both vegetarians and meat-lovers alike.

The combination of vegetables and cheese makes for a hearty meal that can stand alone or be served alongside a fresh salad or crusty bread. This recipe is designed to serve 4-6 people, making it an ideal choice for family dinners or small gatherings. The preparation is straightforward, allowing you to focus on building layers of flavor while letting the oven do the rest of the work.

Whether you’re looking for a new go-to dish for the weeknight dinner rotation or a crowd-pleasing option for a potluck, this Cheesy Zucchini and Mushroom Bake is bound to become a favorite.

Ingredients:

• 4 medium zucchinis, sliced into thin rounds
• 2 cups sliced mushrooms (such as button or cremini)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 large eggs
• 1 cup milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 cup fresh parsley, chopped (optional for garnish)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the casserole cooks evenly and achieves the perfect golden-brown top.

2. Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes. Add the sliced mushrooms and continue to cook for another 5 minutes until they’re tender.

Finally, add the zucchini slices, season with salt, pepper, thyme, and oregano, and cook for an additional 5 minutes. Remove from heat and set aside.

3. Mix the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in half of the shredded mozzarella cheese and all of the grated Parmesan cheese.

4. Assemble the Casserole: Grease a 9×13-inch baking dish with a bit of olive oil or cooking spray. Layer the sautéed vegetables evenly at the bottom of the dish. Pour the egg and cheese mixture over the vegetables, ensuring everything is well covered. Sprinkle the remaining mozzarella cheese evenly over the top.

5. Bake the Casserole: Place the dish in the preheated oven and bake for 30-35 minutes, or until the casserole is set and the top is golden and bubbly. You can check for doneness by inserting a knife into the center; it should come out clean.

6. Let it Rest: Once cooked, remove the casserole from the oven and let it sit for about 5 minutes before serving. This allows the flavors to meld together and makes it easier to cut into portions.

Extra Tips:

For an extra layer of flavor, consider adding some crumbled cooked bacon or diced ham to the vegetable mixture. If you prefer a spicier kick, a pinch of red pepper flakes can be added to the egg mixture.

Make sure to slice the zucchini thinly and evenly to guarantee they cook through properly. If you want to make the dish ahead of time, you can assemble it in advance, cover it, and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time if starting from a chilled state.

Southwest Zucchini Egg Skillet

The Southwest Zucchini Egg Skillet is a delicious and wholesome meal that combines the fresh flavors of zucchini with the bold, spicy notes of southwestern spices. This dish is perfect for a hearty breakfast or a light dinner, offering a nutritious blend of vegetables, protein, and spices.

The zucchini adds a nice texture and absorbs all the flavors of the spices and other ingredients, while the eggs provide a rich, creamy base that ties everything together. This recipe is perfect for serving 4-6 people and can be easily adjusted to suit your taste preferences.

Whether you like a little extra heat or prefer a milder flavor, this versatile dish can be customized to meet your needs. It’s also a great way to use up any extra zucchini you might’ve on hand, making it not only tasty but also economical.

Ingredients:

• 2 medium zucchinis, sliced
• 6 large eggs
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 1 cup black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Optional: sliced jalapeños for garnish

Cooking Instructions:

1. Prepare Ingredients: Begin by washing and slicing the zucchinis. Dice the red and green bell peppers, and chop the onion and garlic. If using fresh corn, shuck and remove the kernels from the cob.
2. Heat the Skillet: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic and sauté for about 2 minutes until they start to become translucent.
3. Cook Vegetables: Add the sliced zucchini, bell peppers, and corn kernels to the skillet. Season with chili powder, cumin, paprika, salt, and pepper. Stir well to guarantee the vegetables are evenly coated with the spices. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Add Beans: Stir in the black beans and cook for an additional 2-3 minutes, until the beans are heated through.
5. Add Eggs: In a separate bowl, whisk the eggs and pour them over the vegetable mixture in the skillet. Allow the eggs to cook undisturbed for a few minutes, then gently stir to scramble them with the vegetables.
6. Finish Cooking: Once the eggs are fully cooked, sprinkle the shredded cheddar cheese over the top. Cover the skillet and let the cheese melt for about 2 minutes.
7. Garnish and Serve: Remove the skillet from heat, sprinkle with chopped cilantro, and optionally, add sliced jalapeños for extra heat. Serve the Southwest Zucchini Egg Skillet hot and enjoy!

Extra Tips:

When cooking the Southwest Zucchini Egg Skillet, it’s important to keep the heat at medium to prevent the eggs from overcooking or the vegetables from burning. If you prefer your eggs on the softer side, you can reduce the cooking time slightly.

Feel free to experiment with additional toppings such as avocado slices or a dollop of sour cream to enhance the dish’s flavor profile. This recipe is also quite flexible, so if you want to add other vegetables like mushrooms or spinach, they’d work well too. Enjoy your flavorful and nutritious meal!

Zucchini and Goat Cheese Casserole

Zucchini and Goat Cheese Casserole is a delightful dish that combines the fresh flavors of summer squash with the creamy, tangy taste of goat cheese. This dish is perfect for brunch or as a side dish for dinner. With its rich texture and savory flavor, it’s sure to become a favorite in your recipe collection.

The casserole is easy to prepare and can be made ahead of time, making it an ideal option for entertaining or busy weeknight meals. This zucchini and goat cheese casserole isn’t only delicious but also nutritious, as it’s packed with vitamins and minerals from the zucchini and protein from the eggs and cheese.

The creamy goat cheese pairs beautifully with the tender zucchini, creating a harmonious balance of flavors. A touch of garlic and fresh herbs like thyme or basil adds a fragrant note, while a sprinkle of Parmesan cheese on top gives it a golden, crispy finish. Serve this casserole warm, paired with a simple green salad or crusty bread for a complete meal.

Ingredients for 4-6 people:

• 4 medium zucchinis, thinly sliced
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 large eggs
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 6 ounces goat cheese, crumbled
• 1/2 cup grated Parmesan cheese

Cooking Instructions:

1. Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil to prevent sticking.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s translucent. Add the minced garlic and sauté for another minute until fragrant.
3. Add the sliced zucchini and cook for about 5-7 minutes until the zucchini is just tender. Remove from heat and let it cool slightly.
4. Mix the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and thyme until well combined.
5. Assemble the Casserole: Spread the sautéed zucchini mixture evenly in the prepared baking dish. Pour the egg mixture over the zucchini, ensuring it’s evenly distributed. Sprinkle the crumbled goat cheese on top, followed by the grated Parmesan cheese.
6. Bake the Casserole: Place the baking dish in the preheated oven and bake for about 30-35 minutes until the casserole is set, and the top is golden brown. You can check for doneness by inserting a knife in the center—it should come out clean.
7. Cool and Serve: Once baked, remove the casserole from the oven and let it cool for about 5-10 minutes before serving. This will allow the flavors to meld together and make slicing easier.

Extra Tips:

For an extra burst of flavor, consider adding a handful of sun-dried tomatoes or a sprinkle of red pepper flakes to the zucchini mixture. If you prefer a different cheese, feta can be used as a substitute for goat cheese, offering a slightly different but equally delicious taste.

To make the casserole ahead of time, assemble it the night before, cover, and refrigerate. When ready to bake, allow it to come to room temperature before placing it in the oven. This dish can also be frozen after baking; simply thaw and reheat in the oven for a quick meal.

Zucchini, Tomato, and Basil Egg Bake

Zucchini, Tomato, and Basil Egg Bake is a delightful and nutritious dish that’s perfect for breakfast, brunch, or even a light dinner. This recipe combines the fresh flavors of zucchini, ripe tomatoes, and aromatic basil with the richness of eggs and cheese, resulting in a satisfying and healthy meal. The preparation is straightforward, making it an excellent option for both novice and experienced cooks. The vibrant colors and fresh ingredients make this dish as visually appealing as it’s tasty.

This casserole isn’t only delicious but also adaptable. You can easily modify the ingredients to suit your taste or dietary needs. For instance, if you prefer a bit of heat, consider adding some chopped jalapeños or crushed red pepper flakes. Or, if you’re looking for a heartier dish, throw in some cooked sausage or bacon. Regardless of how you choose to personalize it, the Zucchini, Tomato, and Basil Egg Bake is sure to become a staple in your recipe collection.

Ingredients (serving size 4-6 people):

• 1 tablespoon olive oil
• 2 medium zucchinis, thinly sliced
• 2 cups cherry tomatoes, halved
• 1 cup fresh basil leaves, chopped
• 8 large eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the casserole cooks evenly and thoroughly once it’s inside.
2. Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish with olive oil to prevent the casserole from sticking.
3. Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini and cook for about 5 minutes until they soften. Add the cherry tomatoes and continue to cook for another 3-4 minutes until they start to release their juices. Remove from heat and stir in the chopped basil.
4. Prepare the Egg Mixture: In a large bowl, whisk together the eggs until well combined. Stir in the mozzarella and Parmesan cheese, then season with salt and pepper to taste.
5. Combine and Bake: Spread the cooked vegetables evenly in the prepared baking dish. Pour the egg mixture over the top, ensuring the vegetables are well covered. Place the dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
6. Cool and Serve: Allow the casserole to cool slightly before slicing. Serve warm, garnished with additional fresh basil if desired.

Extra Tips:

For an even more flavorful dish, consider adding a teaspoon of minced garlic when cooking the zucchini, or a sprinkle of Italian seasoning to the egg mixture. If you want a creamier texture, you can substitute half of the eggs with heavy cream or milk.

Additionally, this casserole can be made ahead of time; simply reheat it in the oven at a low temperature before serving. For a gluten-free option, verify that all your ingredients are certified gluten-free. Enjoy your delicious, homemade Zucchini, Tomato, and Basil Egg Bake!

Garden Veggie Zucchini Frittata

Garden Veggie Zucchini Frittata is a delightful and wholesome dish that brings together the fresh flavors of summer vegetables in a cheesy, eggy embrace. This frittata is perfect for breakfast, brunch, or even a light dinner. Using zucchini as the star ingredient, it highlights the versatility of this garden favorite.

The addition of various veggies not only enhances the nutritional value but also adds a burst of colors and textures, making this dish as visually appealing as it’s delicious.

Preparing the Garden Veggie Zucchini Frittata is straightforward and requires minimal effort, allowing you to enjoy a healthy, home-cooked meal without spending hours in the kitchen. The key is to use fresh, high-quality ingredients and to give the veggies enough time to sauté, releasing their natural sweetness and flavors.

This recipe serves 4-6 people, making it great for a family meal or for entertaining guests.

Ingredients

• 1 tablespoon olive oil
• 1 medium zucchini, sliced into thin rounds
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 large eggs
• 1/4 cup milk
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 teaspoon dried Italian herbs
• Fresh basil leaves, for garnish (optional)

Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the frittata cooks evenly and develops a nice golden-brown top.

2. Sauté the Vegetables: Heat the olive oil in a large, oven-safe skillet over medium heat. Add the onion and sauté for about 2 minutes until it becomes translucent.

Then, add the garlic, zucchini, and red bell pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.

3. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and dried Italian herbs. Make sure the mixture is well combined to guarantee even seasoning throughout the frittata.

4. Combine and Cook: Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the mozzarella and Parmesan cheeses evenly over the top. Allow the frittata to cook on the stovetop for about 3-4 minutes, just until the edges start to set.

5. Bake the Frittata: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is fully set and the top is golden brown. To check if it’s done, gently shake the skillet; the center shouldn’t jiggle.

6. Serve: Remove the skillet from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Slice into wedges and serve warm.

Extra Tips

For the best texture, don’t overbeat the eggs; just whisk until the whites and yolks are fully combined.

If you don’t have an oven-safe skillet, you can transfer the sautéed vegetables into a greased baking dish before adding the egg mixture. Feel free to customize the frittata with other vegetables or cheeses you have on hand.

To add more protein, consider incorporating cooked bacon or sausage into the mix.

Zucchini and Ham Breakfast Casserole

Zucchini and Ham Breakfast Casserole is a delightful dish that combines fresh zucchini, savory ham, and eggs in a deliciously baked casserole. This dish is perfect for a hearty breakfast or brunch and can easily be prepared ahead of time, making it ideal for busy mornings.

The combination of flavors and textures, from the tender zucchini to the smoky ham and creamy eggs, makes it a crowd-pleaser for both family and guests. This casserole isn’t only flavorful but also quite nutritious, providing a good balance of protein, vegetables, and healthy fats.

It’s a versatile dish that can be customized with your favorite herbs or additional ingredients like cheese or onions. With a serving size of 4-6 people, this recipe guarantees that everyone at your table will be satisfied and ready to start the day with energy.

Ingredients for 4-6 servings:

• 2 medium zucchinis, sliced
• 1 cup of diced ham
• 6 large eggs
• 1 cup of milk
• 1 cup shredded cheddar cheese
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• Cooking spray

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
2. Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent. Add the sliced zucchini and cook for an additional 5 minutes until they start to soften.
3. Mix Ingredients: In a large bowl, whisk together the eggs and milk. Stir in the shredded cheddar cheese, diced ham, salt, pepper, and oregano. Mix until well combined.
4. Combine and Transfer: Add the sautéed vegetables to the egg mixture and stir to evenly distribute all ingredients. Pour the mixture into the prepared baking dish.
5. Bake the Casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes or until the eggs are set and the top is golden brown. You can check by inserting a knife into the center; if it comes out clean, the casserole is ready.
6. Cool and Serve: Allow the casserole to cool for a few minutes before slicing. Serve warm and enjoy!

Extra Tips: To add more flavor, consider using a smoked ham or adding a pinch of nutmeg to the egg mixture. If you prefer, you can substitute cheddar cheese with mozzarella or Swiss for a different flavor profile.

This casserole can be made a day ahead and stored in the refrigerator; simply reheat it in the oven before serving. Additionally, leftovers can be refrigerated for up to three days or frozen for up to a month, making it a convenient option for meal prep.

Herb-Infused Zucchini Egg Bake

Herb-Infused Zucchini Egg Bake is a delightful dish that’s perfect for breakfast, brunch, or even a light dinner. This casserole combines the freshness of zucchini with the rich flavors of herbs and eggs, creating a satisfying and nutritious meal. The herbs infuse the eggs with a burst of flavor, while the zucchini adds moisture and texture, making each bite a harmonious blend of taste and nutrition.

This dish isn’t only delicious but also easy to prepare, making it an excellent choice for both novice and experienced cooks. It’s a versatile recipe that can be tailored to your taste preferences by adjusting the herbs or adding other vegetables and cheeses. Whether you’re serving it for a family gathering or a cozy weekend brunch, the Herb-Infused Zucchini Egg Bake is sure to be a hit.

Ingredients for 4-6 servings:

• 2 medium zucchini, thinly sliced
• 6 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or non-stick spray to prevent sticking.
2. Saute the Zucchini: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sliced zucchini. Sauté for about 5-7 minutes until the zucchini is tender and slightly golden. Remove from heat and let it cool slightly.
3. Whisk the Eggs and Milk: In a large mixing bowl, whisk together the eggs and milk until well combined. Add salt, pepper, thyme, basil, and oregano to the egg mixture, and stir to incorporate.
4. Assemble the Casserole: Spread the sautéed zucchini evenly in the prepared baking dish. Pour the egg mixture over the zucchini. Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the top.
5. Bake the Casserole: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the egg is set and the top is golden brown. A knife inserted into the center should come out clean.
6. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before slicing and serving.

Extra Tips:

When preparing the Herb-Infused Zucchini Egg Bake, feel free to experiment with additional ingredients to suit your taste. You can add diced bell peppers, mushrooms, or spinach for extra flavor and nutrition.

If you prefer a bit of heat, consider adding a pinch of red pepper flakes. For a richer taste, substitute half of the milk with cream.

Remember that fresh herbs can also be used in place of dried ones for a more vibrant flavor profile. Adjust the baking time if you use a different size or type of baking dish to ascertain the egg is fully cooked.

Zucchini and Smoked Salmon Casserole

Zucchini and Smoked Salmon Casserole is a delightful dish that combines the fresh, mild flavor of zucchini with the rich, smoky taste of salmon. This casserole is perfect for brunch, lunch, or a light dinner, offering a nutritious balance of vegetables and protein.

The creamy texture of the eggs complements the zucchini and salmon beautifully, creating a satisfying and flavorful meal that’s both elegant and comforting.

This recipe is designed to serve 4-6 people, making it an ideal choice for family gatherings or small get-togethers. The preparation is straightforward, allowing even novice cooks to create an impressive dish with minimal effort. By following these instructions, you’ll have a delicious, wholesome casserole ready to delight your guests or family members.

Ingredients:

• 4 medium zucchinis, thinly sliced
• 200g smoked salmon, roughly chopped
• 8 large eggs
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons fresh dill, chopped
• 1/2 cup breadcrumbs

Instructions:

1. Prepare the Oven and Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking.

2. Cook the Zucchini: In a large skillet, heat the olive oil over medium heat. Add the sliced zucchinis and sauté until they become tender, about 5-7 minutes. Season with half of the salt and pepper.

Remove from heat and let them cool slightly.

3. Mix the Egg Mixture**: In a large mixing bowl, whisk together the eggs, heavy cream, remaining salt, pepper, and nutmeg until well combined. Stir in the shredded Gruyère cheese** and fresh dill.

4. Assemble the Casserole: Place the sautéed zucchini evenly into the bottom of the prepared baking dish. Scatter the chopped smoked salmon over the zucchini.

Pour the egg mixture over the top, confirming it covers all the ingredients.

5. Add the Topping: Sprinkle the breadcrumbs evenly over the casserole. This will create a delightful crust when baked.

6. Bake the Casserole: Place the baking dish in the preheated oven. Bake for 30-35 minutes, or until the casserole is set and the top is golden brown.

You can check for readiness by inserting a knife into the center; it should come out clean.

7. Cool and Serve: Allow the casserole to cool for a few minutes before slicing. This will help it set further and make serving easier. Serve warm, garnished with additional dill if desired.

Extra Tips:

To enhance the flavor, consider adding a small clove of minced garlic when sautéing the zucchini. If Gruyère cheese is unavailable, you can substitute it with Swiss or cheddar cheese for a different taste profile.

For an added crunch, mix some grated Parmesan cheese with the breadcrumbs. Verify the smoked salmon isn’t overly salty to maintain a balanced flavor in the dish.

Finally, this casserole can be prepared a day in advance and baked just before serving, making it a convenient option for entertaining.

Zucchini and Red Pepper Breakfast Strata

Zucchini and Red Pepper Breakfast Strata is a delightful and savory dish that combines the freshness of zucchini with the vibrant flavors of red bell peppers. This casserole is perfect for a hearty breakfast or brunch, offering a delicious medley of textures and tastes that are both comforting and satisfying.

The layers of bread, vegetables, and cheese soaked in an egg mixture create a delightful strata that’s both filling and flavorful. Whether you’re hosting a weekend brunch or simply looking for a delicious way to start your day, this dish is sure to please.

To make this Zucchini and Red Pepper Breakfast Strata, you’ll need to prepare the ingredients and allow some time for the strata to rest before baking. This guarantees that the bread absorbs all the flavors and achieves the perfect texture.

It’s a dish that’s easy to prepare ahead of time, making it ideal for busy mornings or when entertaining guests. By following this simple recipe, you’ll create a scrumptious casserole that highlights the best of fresh vegetables and creamy cheese, all enveloped in a savory egg custard.

Ingredients (Serves 4-6):

• 6 large eggs
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups cubed day-old bread
• 1 medium zucchini, sliced
• 1 large red bell pepper, diced
• 1 small onion, chopped
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/4 cup fresh basil, chopped

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter to prevent the strata from sticking.
2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and diced red bell pepper. Sauté for about 5 minutes until the onion becomes translucent. Add the sliced zucchini and continue to cook for another 3 minutes, or until the vegetables are tender. Remove from heat and set aside.
3. Mix Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
4. Assemble the Strata: Spread the cubed bread evenly across the bottom of the prepared baking dish. Layer the sautéed vegetables over the bread, followed by the shredded cheddar cheese. Pour the egg mixture evenly over the assembled layers.
5. Rest the Strata: Cover the dish with plastic wrap or a lid and let it rest in the refrigerator for at least 30 minutes, or up to overnight, to allow the bread to soak up the egg mixture.
6. Bake: Remove the strata from the refrigerator and let it sit at room temperature for about 10 minutes. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is set. You can test by inserting a knife into the center; it should come out clean.
7. Garnish and Serve: Once baked, remove the strata from the oven and let it cool for a few minutes. Garnish with fresh chopped basil before serving.

Extra Tips:

For best results, use day-old bread as it tends to absorb the egg mixture more effectively, leading to a better texture.

Feel free to use a variety of cheeses such as mozzarella or gouda for a different flavor profile. If you prefer a spicier dish, consider adding a pinch of red pepper flakes or diced jalapeños to the vegetable mix.

Finally, this dish can easily be customized with additional vegetables or cooked sausage for added flavor and protein.