Easy Zucchini Egg Bake
*This post may contain Amazon Associate Affiliate links. Read more »
This Easy Zucchini Egg Bake is one of those effortless, throw-together dishes that always feels like a win. Soft, savoury, and full of zucchini goodness, it bakes up into a fluffy, golden slice that’s perfect warm or cold. Ideal for slow mornings, work-lunch days, or whenever you want something nourishing without any fuss.
Effortless, Everyday Cooking.
Light, comforting, and packed with veggies, this bake is the kind of recipe you’ll come back to again and again. Sam x
Meal-Prep Friendly – keeps beautifully for quick breakfasts and lunches
High-Protein – eggs + cheese make it filling and satisfying
Veggie-Packed – a great way to use up abundant zucchini
Family-Friendly – mild flavour and smooth texture
Easy Zucchini Egg Bake
Ingredients
Method
- Preheat Oven: Preheat the oven to 356°F (180°C). Lightly grease a 7×11-inch rectangle baking dish, set aside.
- Sauté Onion: Heat olive oil in a medium skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and lightly golden.
- Add Garlic: Add the minced garlic and cook for 1 minute until fragrant. Remove from the heat and set it aside to let it cool slightly while you prepare the filling.
- Whisk Wet Ingredients: In a large mixing bowl, whisk together the eggs, milk, and olive oil.
- Add Flour: Add the flour over the egg mixture and whisk for about 20 seconds, just well combined.
- Stir in Zucchini & Cheese: Add the grated zucchini, shredded cheese, and the cooked onion. Season with salt and pepper, then mix until everything is evenly combined.
- Bake: Pour the mixture into the greased baking dish and smooth out the top. Bake for 35-40 minutes, or until set in the centre and lightly golden.
- Cool & Serve: Allow to cool and set slightly for 5-10 minutes before slicing. Serve warm or cold. Enjoy!