on Jul 20, 2023, Updated Jul 11, 2024
Why You’ll Love Zucchini Egg Bake
This Zucchini Egg Bake recipe is an easy, delicious 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 Zucchini Egg Bake
🔥 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 really 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!
Variations and Substitutions for Zucchini Egg Bake
Best Served With
Serve this Zucchini Egg Bake for brunch with your favorite breakfast protein such as my Homemade Breakfast Sausage Recipe, 🥓 bacon or turkey bacon. Serve this for lunch or dinner with a big, fresh 🥗 salad such as my Simple Green Salad or Caprese Salad.
Common Questions
