This Zucchini Feta Egg Bake is perfect to meal prep, to make as a vegetarian dinner, or to bake ahead and reheat for brunch! It is made with 5 simple ingredients, it's low carb and high protein, a fantastic savoury snack!
Why You Will Love This Recipe:
- Prep ahead: Call this a healthy egg bake, feta frittata, or a crustless quiche! You are gonna love this as a cold snack, as something you can pull out of the freezer, or have in the fridge and reheat for breakfast. Also, try these simple veggies egg bites.
- Creative Zucchini Recipe: These flavorful zucchini (or courgette) eggs are an exciting way to make something with those green garden vegetables. Have lots of zucchini? Try these bran zucchini muffins or these savoury crispy zucchini chips!
- Healthy Savory Snack: This zucchini feta egg bake is low in calories, high in protein, it's filling, and super easy to make. It's often hard to find healthy savoury snacks, make this your go-to!
- Why You Will Love This Recipe:
- Ingredients You'll Need for this Zucchini Egg Bake
- Should I peel the zucchini before using it?
- Swaps and Add In's for this Zucchini Feta Egg Bake
- How to Store and Reheat Leftover Egg Bake
- More healthy recipes!
- Zucchini Feta Egg Bake
- Made this zucchini feta egg bake and loved it?
- Danika Vanderpyl, C.H.N.
Ingredients You'll Need for this Zucchini Egg Bake
- Zucchini: This is the main ingredient for this egg bake. First, we shred the zucchini, then measure it, then squeeze out any extra moisture and use it for this bake.
- Feta: This white crumbly cheese brings texture and flavour to complement the eggs. Feta cheese is made from goat's milk, sheep's milk, or cow's milk, it contains dairy and lactose, but less lactose than other cheeses so some people who are lactose intolerant can handle it better.
- Eggs: This egg bake makes 9 pieces and we only use 10 eggs! I like making this egg bake because it's affordable, tasty, and filling!
- Oil: Use oil to saute the zucchini, it brings extra flavor and prevents the zucchini from sticking to the pan.
- Salt and Pepper: These are the simple seasonings we need for this dish, it's super tasty with zucchini and feta so we don't need much to make flavor pop.
- Basil: Fresh basil gives a burst of yum to this egg zucchini feta dish!
See recipe card below for full quantities needed.
Should I peel the zucchini before using it?
If it's a healthy zucchini I wouldn't peel the skin off! The reasons I would peel the skin off would be:
- If it is an older zucchini with lots of bruises.
- When it has been sprayed with pesticides, removing the skin eliminates some pesticide residue.
- Thirdly if it is a large garden zucchini with thick skin, thick skin can be tougher to chew.
Prep: Preheat the oven to 400 degrees Fahrenheit. Then shred the zucchini in a food processor or with a cheese grater until you get 4 cups.
Squeeze the zucchini: Place the zucchini between paper towels or a tea towel and press out any liquid.
Cook the zucchini: In a fry pan, cook the zucchini with oil to remove more liquid. Stir occasionally for 3-5 minutes until the liquid evaporates and it shrinks. We cook the zucchini first to make sure the frittata is not soggy.
Make the egg mix: Whisk the eggs with the salt and pepper for 2 minutes until bubbly. Whisking air into the eggs is the key to getting a fluffy egg bake.
Layer it in the pan: Place the zucchini in a greased square baking pan. Pour the whisked eggs over the zucchini, and sprinkle the feta on top. Bake for 15-21 minutes.
Bake: Remove the zucchini eggs from the oven when the eggs are only slightly jiggly when you move them. The eggs will still look a little soft. Sprinkle on the fresh-cut basil on top. Serve hot or let it cool and serve cold.
Hint: It may look a little liquidy or have little soft spots when it is done, the zucchini releases moisture giving it this look. Follow your gut and take it out, as the pan is hot it will keep baking out of the oven, and we don't want overcooked eggs!
Swaps and Add In's for this Zucchini Feta Egg Bake
Here's a few ways you can change this healthy recipe to make it suit your preferences!
- Dairy Free: if you are lactose intolerant or want to make this without dairy, use dairy free cheese, vegan feta, tofu feta cheese, or omit the cheese altogether.
- Other Cheese: Make this egg bake with mozzarella, parmesan, or goat cheese instead of feta.
- Other Veggies: Tomato, mushrooms bell pepper, spinach or kale, would all be a good swap for zucchini!
- Add Meat: Add small pieces of cooked bacon, chicken, or sausage to the zucchini when frying it.
- Bake it round in a cast iron pan: Like the photo below, you can fry up the zucchini in a cast iron pan and then place that into the oven with the eggs and feta (because it's an oven safe pan)! This makes fewer dishes and a beautiful round egg zucchini bake.
How to Store and Reheat Leftover Egg Bake
Fridge: Store the zucchini feta egg bake in the fridge covered for up to one week.
Freezer: Cut into 9 squares, freeze the squares on a baking pan that is covered with parchment paper or a slicone mat. When they are fully frozen transfer the squares to a sealing bag or container and keep them in the freezer for up to three months.
Reheat: You can place individual egg bake pieces in the microwave to heat. Or to heat the whole pan, cover it with tin foil and place it in the oven at 350 degrees F until fully warm.
With zucchini and eggs, you can make a zucchini egg bake, a zucchini frittata, a quiche, veggie egg bites, zucchini muffins, or zucchini chocolate chip loaf. All of these zucchini foods listed above can be made and then frozen for meal prep purposes.
Feta cheese is made from goat and sheep cheese and it is not dairy free, feta is a dairy product. However, feta cheese contains a smaller amount of lactose than other dairy products so for those who are lactose intolerant it may be more tolerable. A dairy-free feta cheese alternative would be tofu feta or a vegan feta crumble.
Yes, frittata can be frozen! Frittata is eggs and vegetables, they can last in the freezer for up to three months if stored well in a sealed bag or container. Thaw by leaving it at room temperature, then it can be heated in the oven at 350 degrees F until fully warm.
For most zucchini baking recipes, it is important that zucchini is squeezed in paper towel so that it does not make a recipe too moist or soggy. For this zucchini feta egg bake the zucchini does need to be squeezed out to remove any liquid.
More healthy recipes!
Looking for other simple nutritious recipes like this? Try these:
Zucchini Feta Egg Bake
- 4 cups zucchini 3 small zucchini
- 1 tablespoon olive oil
- 6 medium basil leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup feta crumbled 4 ounces
- 10 eggs
- Preheat the oven to 400 degrees Fahrenheit.
- Grate the zucchini in a food processor or with a cheese grater until you get 4 cups. Place the zucchini between paper towel or a tea towel and press out any liquid.
- Heat your fry pan over high heat until it is too hot to touch. Turn the stove down to low heat and add 1 tablespoon of oil. Sauté the grated zucchini for 3-5 minutes until the liquid evaporates and it shrinks. Remove the pan from the stove. Place the zucchini in a greased 8x8 pan.
- Whisk the eggs with the salt and pepper for 2 minutes until bubbly. Pour the eggs over the zucchini, sprinkle the feta on top.
- Bake for 15-21 minutes, it may look soft and it will only be a little jiggly when you move it. Remove the eggs from the oven and sprinkle on the chopped fresh basil. Serve hot or place in fridge and serve cold.
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