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A close-up of a fluffy Zucchini Egg Bake slice on a white plate, garnished with fresh herbs.

Zucchini Egg Bake

This Zucchini Egg Bake is a wholesome, protein-packed breakfast that combines fresh zucchini, eggs, cottage cheese, and mozzarella cheese in a fluffy baked casserole. It is ideal for meal prep, weekend brunches, or a healthy grab-and-go breakfast throughout the week.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchini, grated
  • 10 large eggs
  • 1 cup low fat cottage cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup diced onion
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Preheat the oven to 375°F.
  2. Lightly grease a 9 x 9-inch baking dish.
  3. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  4. Heat the olive oil in a skillet over medium heat.
  5. Add the onion and cook for 3 to 4 minutes until softened. Remove from heat.
  6. In a large bowl, whisk together the eggs, cottage cheese, garlic powder, Italian seasoning, salt, and black pepper.
  7. Stir in the zucchini, cooked onion, parsley, and half of the mozzarella cheese.
  8. Pour the mixture into the prepared baking dish.
  9. Sprinkle the remaining mozzarella cheese evenly over the top.
  10. Bake for 35 to 40 minutes until the center is set and a knife inserted in the middle comes out clean.
  11. Let rest for 5 minutes before slicing and serving.

Notes

For meal prep, cool completely before storing. Refrigerate in airtight containers for up to 4 days and reheat individual portions as needed.