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If you're searching for a delightful and nutritious dish that can serve as the perfect start to your day or a satisfying lunch, look no further than the Zucchini & Cheese Egg Bake. This dish beautifully marries the wholesome goodness of zucchini with the rich, comforting flavors of cheese and eggs, creating a meal that is not only pleasing to the palate but also packed with nutrients. Easy to prepare and versatile enough to suit various dietary preferences, this egg bake is sure to become a favorite in your kitchen.

Zucchini Egg Bake

Discover the savory delight of Zucchini & Cheese Egg Bake, a nutritious and versatile dish perfect for any meal. This easy recipe combines fresh zucchini with creamy cheeses and eggs for a satisfying flavor that appeals to everyone. Packed with essential nutrients, zucchini enhances both taste and health benefits, making this egg bake a must-try. Ideal for breakfast or lunch, it’s simple to prepare and offers endless customization options. Bring this delicious dish to your kitchen today!
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Ingredients
  

2 medium zucchinis (approximately 2 cups when grated)

6 large eggs

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

1/2 cup milk (any variety of your choice)

1/4 cup chopped fresh basil (or 1 tablespoon dried basil if fresh is unavailable)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1 cup cherry tomatoes, halved (optional, for garnish)

Olive oil or cooking spray for greasing the baking dish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish with olive oil or cooking spray to prevent sticking.

    Prepare the Zucchini: Rinse the zucchinis under cool water to clean them. Grate them using a box grater or food processor. If you notice that the grated zucchini has a lot of moisture, place it in a clean kitchen towel and wring out excess water. This will help ensure your egg bake is not too watery.

      Combine Ingredients: In a large mixing bowl, crack in the 6 large eggs. Add the milk, salt, black pepper, garlic powder, and onion powder to the bowl. Use a whisk to blend these ingredients thoroughly until they are well combined and frothy.

        Add Cheeses and Basil: To the egg mixture, add the grated zucchini along with the shredded cheddar cheese, grated Parmesan cheese, and chopped fresh basil. Stir gently until all ingredients are evenly distributed throughout the mixture.

          Transfer to Baking Dish: Carefully pour the zucchini and egg mixture into your prepared baking dish, using a spatula to spread it out evenly across the pan. If you’re using them, scatter the halved cherry tomatoes on top for an extra pop of color and a burst of flavor.

            Bake: Place the baking dish in the preheated oven. Bake for 30-35 minutes, or until the egg has set in the center and the top is a lovely golden brown.

              Cool and Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes. Slice the bake into squares or rectangles for serving. This dish can be enjoyed warm or at room temperature, making it perfect for breakfast, brunch, or a light lunch.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings

                  - Presentation Tips: Serve by garnishing with extra fresh basil leaves or a sprinkle of Parmesan cheese on top. This adds a touch of freshness and visual appeal to your dish!