Zucchini Egg Bake

Our Zucchini Egg Bake is the high-protein meal or snack for any time of day. This is our take on a frittata—an Italian egg-based, baked dish, similar to a crustless quiche. The beauty of this recipe is it’s highly customizable for all kinds of diets and preferences and it cooks in the oven (hands-free)! Here we use a base of grated fresh zucchini and eggs. A bit of cottage cheese adds richness increased protein and creaminess as well, but don’t worry, you won’t be able to pick up on the flavor or texture of the cottage cheese in the baked dish. Serve this warm or room temp for breakfast, a snack, or a light lunch or dinner. This is alongside a simple salad or sliced and sandwiched between toast or English muffins.

What stands out

This Zucchini Egg Bake recipe is a straightforward, and adaptable recipe you’ll go back to again and again. This recipe is a great way to use up small bits in your fridge: the last hunk of cheese, a few slices deli meat, some wilting herbs. It’s also so filling healthy and protein packed thanks to the meat, egg and cottage cheese. The result is a fluffy flavorful bite that’s packed with good-for-you ingredients.

How to Prepare

Preheat the oven to 400F (200C).

Use a rotary grater to grate your zucchini. Transfer the grated zucchini to a cheesecloth a clean kitchen towel, or just your clean hands and then squeeze out the excess moisture and add to a mixing bowl.

To the bowl crack the eggs.

Now, add in the cottage cheese and a pinch of salt, and then mix well.

Use a sharp knife to dice the mortadella and add it to the bowl.

Use the grater to grate the cheese and then add it to the bowl as well.

Line a baking dish with parchment paper and then pour in the egg mixture.

Now add the flour and baking powder, and then mix everything together well.

Spread the mixture out evenly with a spatula or the back of a spoon and bake for 25 to 30 minutes or until set (the eggs should not jiggle). A skewer/fork/toothpick should come out clean once inserted.

Let cool for 5 to 10 minutes, slice, and enjoy!

Kitchen tip

For a fluffy dish, be sure to transfer the grated zucchini to a cheesecloth to squeeze out as much excess water as you can. If you don’t have a piece of cheesecloth, you can also use a clean kitchen towel a nut milk bag, a sieve or just your clean hands.

Swaps

1. Feel free to use any veggies of choice in this recipe. We love adding finely chopped broccoli if we don’t have zucchini on hand.
2. Use your favorite gluten-free flour or oat flour instead of all-purpose if you have a gluten intolerance.
3. You can use any cheese you like in this Zucchini Egg Bake: cheddar, mozzarella Swiss, or Parmesan will all work as well.
4. We used mortadella here, but you can add any thinly sliced cold cut of your choice, or even cooked bacon.
5. You can use ricotta instead of cottage cheese if you prefer.
6. For a vegetarian version, leave out the meat completely. You can add other veggies, like mushrooms, for a more meaty texture as well.
7. To make this Zucchini Egg Bake recipe dairy-free use your favorite non-dairy cheeses.

Serve it with

• Serve this Zucchini Egg Bake for brunch with your favorite breakfast protein such as our Homemade Breakfast Sausage Recipe bacon or turkey bacon.
• Serve this for lunch or dinner with a big, fresh salad such as our Simple Green Salad or Caprese Salad.

Ingredients

Makes 4 servings

• 8 large eggs
• ½ cup cottage cheese
• ⅛ teaspoon salt
• 2 cups grated zucchini
• ½ cup diced mortadella, about 4 slices, or any deli meat of choice
• 1 cup grated Kashkaval cheese, any cheese
• 2 tablespoons all-purpose flour, oat flour if gluten-free
• 1 teaspoon baking powder

Equipment

• Baking Dish
• Parchment Paper
• Measuring Cups + Spoons
• Nakiri Knife
• Cutting Board
• Rotary Grater
• Cheesecloth
• Mixing Bowls
• Spatula

Method

1. Preheat the oven to 400F (200C).
2. In a large bowl crack the eggs. Add the cottage cheese, pinch of salt, and mix well.
3. Transfer the grated zucchini to a cheesecloth a clean kitchen towel, or just your clean hands and squeeze out the excess moisture. Add the zucchini to the eggs, along with the diced mortadella. Add the grated cheese, flour, and baking powder, and mix well.
4. Line a baking dish with parchment paper and pour in the egg mixture.
5. Spread the mixture out evenly with a spatula or the back of a spoon and bake for 25 to 30 minutes or until set (the eggs should not jiggle). A skewer/fork/toothpick should come out clean once inserted.
6. Let cool for 5 to 10 minutes, slice, and enjoy!

Kitchen notes

• Vegetables: Feel free to use any veggies of choice in this recipe. We love adding finely chopped broccoli if we don’t have zucchini on hand.
• Gluten-free options: Use your favorite gluten-free flour or oat flour instead of all-purpose if you have a gluten intolerance.
• Cheeses: You can use any cheese you like in this Zucchini Egg Bake: cheddar, mozzarella Swiss, or Parmesan will all work as well. You can also use ricotta instead of cottage cheese if you prefer.
• Meat substitutions: We used mortadella here, but you can add any thinly sliced cold cut of your choice, or even cooked bacon.
• Vegetarian options: For a vegetarian version, leave out the meat completely. You can add other veggies, like mushrooms, for a more hearty texture.
• Dairy-free: To make this Zucchini Egg Bake recipe dairy-free, simply use your favorite non-dairy cheeses.

Questions

what type of grater do you use for the zucchini and cheese?

We LOVE this rotary grater from Amazon. It grates everything from cheese to veggies in seconds: mark Rotary Cheese Grater.

can we use other vegetables in this recipe?

You can certainly use whatever veggies you have kicking around in the fridge: broccoli or cauliflower, mushrooms, chopped peppers and sweet potato would all work!

how can we serve leftovers?

You can reheat the eggs in the microwave the following day or in a pan on the stove.

can we make this recipe vegetarian?

Yes, make this recipe vegetarian by omitting the meat. For added protein, you could also try adding a scoop of plain protein powder or diced tofu to this.

can we make this recipe vegan?

Make this Zucchini Egg Bake vegan by using your favorite non-dairy cheese.

can we make this recipe gluten-free?

If you have a gluten intolerance, please feel free to use your favorite gluten-free flour or oat flour instead of all-purpose.