This baked zucchini and egg dish is a simple, savory skillet-style casserole that combines tender zucchini, sweet onion, and fresh dill and parsley with a rich, custardy egg base. It works beautifully as a hearty breakfast, a light lunch, or a vegetable-packed side dish, and it comes together in one bowl with minimal fuss. The herbs brighten the eggs while the zucchini adds moisture and a gentle sweetness, making this a reliable recipe for using up summer squash.
Ingredients
- 2 medium zucchini (about 1 lb / 450 g), grated
- 1 medium yellow onion (about 6 oz / 170 g), finely chopped
- 1 tsp salt, divided
- 6 large eggs
- 1/2 cup (120 ml) whole milk or plain yogurt
- 1/2 cup (50 g) grated Parmesan cheese
- 1/4 cup (15 g) fresh dill, chopped
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 tsp black pepper
- 1 tbsp olive oil or butter, for greasing the dish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) pie dish or a 2-quart (2 L) baking dish with olive oil or butter.
- Place the grated zucchini in a clean kitchen towel or a colander. Sprinkle with 1/2 tsp of the salt and let sit for 10 minutes. Then squeeze out as much liquid as possible—this is crucial for a firm bake.
- In a large bowl, whisk the eggs, milk (or yogurt), remaining 1/2 tsp salt, and black pepper until well combined.
- Stir in the squeezed zucchini, chopped onion, dill, parsley, and Parmesan cheese. Mix until everything is evenly distributed.
- Pour the mixture into the prepared dish and smooth the top.
- Bake for 30–35 minutes, until the center is set and a knife inserted in the middle comes out clean. The internal temperature of the egg dish should reach 160°F (71°C) as the safe minimum per USDA FSIS guidelines.
- Let rest for 5 minutes before slicing and serving warm.
Tips
- Squeeze the zucchini well: Excess moisture is the enemy of this bake. After salting, wring the zucchini in a towel until no more liquid comes out. This prevents a watery casserole.
- Substitutions: No fresh dill? Use 1 tsp dried dill. For a dairy-free version, swap the milk for unsweetened almond milk and omit the Parmesan (add 2 tbsp nutritional yeast for a cheesy flavor).
- Don’t overbake: The eggs will continue to set as they cool. Pull it out when the center is just set but still slightly jiggly—it will firm up perfectly during the rest.
- Use a glass or ceramic dish: These conduct heat gently and help the eggs cook evenly. A metal pan may brown the edges too quickly.
Serving Suggestions
Serve this zucchini egg bake warm, cut into wedges or squares. It pairs nicely with a simple green salad, toasted sourdough bread, or roasted potatoes. For brunch, add a side of fresh fruit or a light yogurt with honey. It also works well as a make-ahead breakfast—just reheat a slice in the morning.
Variations
- Add cheese: Swap Parmesan for crumbled feta or shredded cheddar for a different flavor profile.
- Add protein: Fold in 1/2 cup (75 g) of cooked, crumbled bacon or diced ham before baking.
- Make it a crustless quiche: Add a pinch of nutmeg and 1/4 cup (60 ml) heavy cream for a richer, quiche-like texture.
- Vegan option: Use a commercial egg substitute (like aquafaba) and plant-based milk and cheese—though the texture will be softer.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place a slice on a plate and microwave for 1–2 minutes, or reheat in a 350°F (175°C) oven for 10 minutes until warmed through. You can also freeze the baked casserole for up to 2 months—wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen zucchini? Yes, but thaw it completely and squeeze out all excess liquid before adding. Frozen zucchini is more watery than fresh, so be extra thorough.
Why is my bake watery? The likely culprit is not squeezing the zucchini well enough. Salting and pressing are essential. Also, avoid overmixing the batter, which can break down the zucchini further.
Can I make this ahead of time? Absolutely. Prepare the mixture, pour it into the dish, and cover with foil. Refrigerate for up to 24 hours before baking. You may need to add 5–10 minutes to the baking time since you’re starting from cold.
Can I use other herbs? Yes, chives, tarragon, or basil all work well. If using dried herbs, use about 1 teaspoon total.
Is this keto-friendly? Yes, this recipe is low-carb and suitable for a keto diet, especially if you use yogurt instead of milk and skip any high-carb sides.
Can I bake this in muffin tins? Yes, divide the mixture among 12 greased muffin cups and bake at 375°F (190°C) for 20–25 minutes, until set. These are perfect for grab-and-go breakfasts.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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