Description
A delicious and easy zucchini and cheese bake that is perfect for breakfast or brunch.
Ingredients
Scale
- 2 medium zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 4 large eggs
- 3/4 cup milk or half-and-half
- 1 cup shredded cheddar cheese (or Swiss/feta)
- 1/4 cup fresh herbs (basil or parsley), chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Butter or spray for greasing
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the zucchini, onion, and garlic in a skillet over medium heat for 5–7 minutes until soft.
- In a mixing bowl, whisk together eggs, milk, salt, pepper, and herbs. Stir in shredded cheese.
- Grease a pie dish with butter or spray. Spread sautéed vegetables evenly.
- Pour egg mixture over the vegetables. Top with halved cherry tomatoes.
- Bake for 30–35 minutes until set and lightly golden.
- Let cool for 5–10 minutes before slicing and serving.
Notes
- This recipe is great for using up seasonal zucchini.
- Feel free to substitute the cheese with your favorite types.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 200mg