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Stacked squares of golden zucchini egg bake with ham and herbs on a white plate.
Layla

Zucchini Egg Bake

A cheesy, veggie-packed breakfast casserole that turns summer's most abundant squash into a satisfying, protein-rich meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 2 lb zucchini about 4 medium, grated
  • 1 tsp kosher salt for salting zucchini
  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
For the Egg Mixture
  • 8 large eggs
  • 0.5 cup whole milk
  • 1.5 cup shredded sharp cheddar cheese divided
  • 0.25 cup fresh basil chopped, or 1 tsp dried
  • 0.5 tsp black pepper freshly ground
  • 0.25 tsp red pepper flakes optional

Equipment

  • 9x13-inch baking dish
  • Box Grater or Food Processor
  • Large Mixing Bowl
  • Clean kitchen towel

Method
 

Prep the Zucchini
  1. Toss grated zucchini with salt and let sit in a colander for 10 minutes. Squeeze firmly in a clean kitchen towel to remove excess moisture - this prevents a watery bake. You should have about 3 cups squeezed zucchini.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened and translucent, about 6-7 minutes. Stir in garlic and cook 1 minute more until fragrant. Remove from heat.
Make the Egg Mixture
  1. In a large bowl, whisk eggs and milk until smooth. Stir in 1 cup cheddar, basil, black pepper, and red pepper flakes if using. Fold in the squeezed zucchini and onion mixture until evenly distributed.
Assemble and Bake
  1. Pour mixture into a greased 9x13 inch baking dish, spreading into an even layer. Top with remaining 0.5 cup cheddar.
  2. Bake at 375°F until the center is set and the top is golden brown, 30-35 minutes. The edges should pull slightly from the sides and a knife inserted in the center should come out clean. Let rest 10 minutes before cutting.

Notes

Don't skip squeezing the zucchini - excess moisture is the enemy of a fluffy egg bake. For a heartier version, add 8 oz cooked and crumbled breakfast sausage to the mixture. This reheats beautifully; wrap individual portions and refrigerate up to 4 days or freeze up to 2 months.