Start your day with a delicious Zucchini Egg Bake! This dish combines tender zucchini, smoky bacon, and hearty kale, with creamy ricotta and tangy feta cheese. Green onions and thyme add a fresh touch to this savory breakfast bake. Perfect for a family breakfast or brunch, egg and zucchini bake is an easy and nutritious way to enjoy your mornings.
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Why This Recipe Works
- You'll love Zucchini Egg Bake because it's a nutritious and flavorful way to start your day. This dish combines the health benefits of kale and zucchini with the savory goodness of bacon and the creamy textures of ricotta and feta cheese.
- It’s quick to prepare, making it perfect for busy mornings or a relaxed weekend brunch.
- The combination of fresh herbs and vegetables with protein-rich eggs makes it a satisfying meal that appeals to both kids and adults.
🥘 Ingredients
- Kale: Delivers a robust, vegetal taste and is packed with nutrients, making it a healthy foundation for the nests.
- Zucchini: Lends a gentle, slightly sweet flavor and soft texture, serving as the 'nest' for the eggs.
- Bacon: Adds a savory, smoky flavor that pairs well with the vegetables and provides a crunchy texture.
- Ricotta: Imparts a creamy, mild flavor that brings the ingredients together and adds a bit of indulgence.
- Eggs: The centerpiece of the dish, offering protein, richness, and a comforting touch to the breakfast bake.
- Feta Cheese: Contributes a tangy taste and crumbly texture, enhancing the overall flavor profile.
- Green Onion: Provides a mild, savory note and a splash of color, elevating the dish's presentation.
- Thyme: Brings a subtle minty and lemony flavor that complements the other ingredients.
- Olive Oil: Aids in cooking and browning the ingredients, adding a fruity note and enriching the overall taste.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Mozzarella instead of feta? Yes, please! It melts into the zucchini egg bake like a dream, making every bite extra creamy and gooey.
- Bell peppers = instant flavor boost! Toss in some chopped red and yellow peppers for extra sweetness, crunch, and a pop of color.
- No zucchini? No problem! Swap in yellow summer squash for the same delicious vibes with a sunny twist.
- Feeling fancy? Turn this into a breakfast casserole by layering zucchini, cheese, and eggs in a baking dish—think crustless quiche magic that’s perfect for meal prep!
- Want to switch things up? Try shredded zucchini instead of slices, but don’t forget to squeeze out the water unless you want a soggy situation!
- More cheese? Always a good idea. Mix in some shredded cheese with the zucchini for an extra melty, cheesy bite.
- Herbs make everything better! A pinch of rosemary or thyme in the egg mix takes the flavor up a notch—because why not?
🔪How To Make Egg And Zucchini Bake?
Step One: Preheat your oven to 180C. Assemble all the ingredients for the egg bake. Whisk the eggs in a large bowl and season them with your favorite seasonings. Slice the fresh zucchini into thin strips and set aside.
Step Two: Lay out the strips in the form of a ring in a baking dish and add the chopped kale in the center.
Step Three: Next, add the crumbled ricotta, and stir some of the whisked egg mixture into each ring. Add the bacon and crumbled feta. Top with chopped onion, thyme, and a bit of oil.
Step Four: Bake at 180 degrees for 15-20 minutes until golden brown. Let the egg zucchini nests cool slightly before serving. Carefully remove from the dish and serve warm.
👩🍳 Expert Tips
- Prevent Sticking with Cooking Spray: Spray the baking dish to prevent egg nests from sticking.
- Cook Time Variability: Adjust cook time based on the egg nests’ thickness and use a skewer to test doneness.
- You Can Use Skillet: To prepare Zucchini Egg Bake in a skillet without an oven, begin by cooking your zucchini on medium heat in a large skillet. Once softened, add your egg mixture, cover, and cook until the eggs are set.
💭 FAQs
Yes! You can prepare the zucchini egg bake the night before by assembling all the ingredients and refrigerating it overnight. In the morning, just pop it into the oven to bake. This makes for a quick and easy breakfast or brunch option.
While fresh zucchini works best for this dish, you can use frozen zucchini if you drain and squeeze out any excess moisture before adding it to the recipe. This will help prevent the bake from becoming soggy.
Feel free to get creative! You can add mushrooms, bell peppers, onions, or even spinach to enhance the flavor and nutrition of your egg bake. Just make sure to sauté any vegetables that release moisture to prevent a watery dish.
Absolutely! You can substitute the cheese with a dairy-free alternative like nutritional yeast or a plant-based cheese. For the milk, try almond milk or coconut milk for a dairy-free version without compromising the flavor.
The nests can then be reheated in the oven or the microwave as per your preference. Your leftover zucchini egg bake can be refrigerated for up to 3 days. Let the nests stay in the same baking pan and just cover it with some cling wrap to keep it fresh. Alternatively, you can move the nests into an airtight container and refrigerate them.
🧂Serving Suggestions
Here are my favorite sides to serve with Zucchini Egg Bake:
- Quinoa: Serve zucchini egg nests with a flavorful quinoa made with vegetables and herbs. The nutty flavor and fluffy texture of the quinoa complement the eggs and zucchini, providing a satisfying and nutritious side dish.
- Herb Roasted Vegetables: Serve zucchini egg nests with a side of herb-roasted vegetables, such as carrots, bell peppers, and cauliflower. The caramelized flavors of the roasted veggies complement the savory zucchini nests.
- Garlic Mashed Potatoes: Accompany zucchini egg nests with creamy garlic mashed potatoes for a comforting and hearty side. The creamy texture and garlic-infused flavor of the potatoes pair well with the eggs and zucchini.
- Grilled Asparagus: Pair zucchini egg nests with asparagus spears seasoned with olive oil, salt, and pepper. The tender-crisp texture and smoky flavor of the asparagus enhance the overall meal.
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Zucchini Egg Bake
Ingredients
- 3 Cups Kale
- 2 Zucchini
- 100 g Bacon
- ½ Cup Ricotta
- 6 Whole Eggs
- 60 g Feta Cheese
- tablespoon Green Onion
- 1 tablespoon Thyme
- 1 tablespoon Olive Oil
Instructions
- Preheat your oven to 180C.
- Assemble all the ingredients for the egg bake. Whisk the eggs in a large bowl and season them with your favorite seasonings.
- Slice the fresh zucchini into thin strips and set aside.
- Lay out the strips in the form of a ring in a baking dish and add the chopped kale in the center.
- Next, add the crumbled ricotta, and stir some of the whisked egg mixture into each ring.
- Now add the bacon and crumbled feta.
- Top the nest with some chopped onion, thyme leaves and a bit of oil.
- Bake in the oven at 180 degrees for 15-20 minutes or until golden brown.
- Allow the egg zucchini bake nests to cool slightly before serving. Carefully remove the nests from the baking dish and serve warm.
Notes
Nutrition
