Description
This Hearty & Cheesy Zucchini & Parmesan Egg Bake is a perfect choice for a cozy breakfast, weekend brunch, or even a light dinner. Packed with fresh zucchini, rich Parmesan, and melty mozzarella, this egg bake is both comforting and satisfying. Its creamy, cheesy texture combined with tender zucchini makes it a family favorite and a versatile dish you can enjoy any time of the day.
Ingredients
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6 large eggs
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1 cup milk (whole or 2%)
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1 cup shredded Parmesan cheese
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1 cup shredded mozzarella cheese
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2 medium zucchinis, grated and drained
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1 small onion, finely chopped
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2 cloves garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon paprika
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1/4 teaspoon dried thyme
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1 tablespoon olive oil or butter, for sautéing
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Optional: fresh parsley or chives for garnish
Instructions
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Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Grate the zucchinis and place them in a clean kitchen towel. Squeeze out excess moisture.
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Heat olive oil or butter in a skillet over medium heat. Sauté the onion and garlic for 3–4 minutes until translucent and fragrant. Remove from heat and let cool slightly.
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In a large mixing bowl, whisk together eggs, milk, salt, black pepper, paprika, and thyme until smooth.
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Add the sautéed onion and garlic, grated zucchini, and half of the Parmesan and mozzarella cheeses to the egg mixture. Stir gently to combine.
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Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining Parmesan and mozzarella over the top.
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Bake in the preheated oven for 35–40 minutes, or until the egg bake is set and the top is lightly golden. A toothpick inserted in the center should come out clean.
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Allow the egg bake to cool for 5–10 minutes before slicing. Garnish with fresh parsley or chives if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes