Looking for a cozy, protein-packed breakfast that’s bursting with flavor? This Zucchini Egg Bake is hearty, wholesome, and easy to whip up—perfect for lazy brunches or busy school mornings.
Whether you call it a zucchini breakfast bake or a courgette and egg bake, this dish has become a brunch favorite in our house. It’s a great way to use up garden veggies while sneaking in greens, cheese, and protein all in one pan.
I love serving it alongside something refreshing like my mango arugula salad or pairing it with green mashed potatoes for a balanced plate. For more eggy magic, check out my air fryer egg bites or arugula frittata.
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💖 Why This Recipe Works
- Perfect balance of veggies, eggs, and cheese for a feel-good breakfast.
- Zucchinni breakfast bake is quick to prep and totally meal-prep friendly.
- Family-approved flavor combo that even picky eaters go for.
⭐ Star Ingredients
- Zucchini (aka courgette) – I like to use medium zucchinis sliced thinly—they cook faster and layer beautifully. If using shredded zucchini, always squeeze out the moisture!
- Kale – It adds a pop of color and sneaky nutrition. I use chopped curly kale, but baby spinach works in a pinch.
- Ricotta and Feta – Ricotta gives a creamy softness, while feta adds a salty tang. Together they make the texture so dreamy.
- Bacon – Totally optional, but if you’re including it, use cooked and chopped strips for best results. I’ve also done it with smoked tofu for a veg twist!
- Eggs – The hero of the bake! I like to whisk in a pinch of turmeric and garlic powder for a little kick.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Swap feta for mozzarella or goat cheese for a smoother, milder flavor
- No kale? Use spinach, chard, or even arugula
- Add chopped bell peppers or mushrooms for extra veg and color
- Want it dairy-free? Use plant-based ricotta and feta, or add nutritional yeast
- Shredded zucchini gives a more frittata-like feel—just squeeze it well first!
- Turn it into a zucchini breakfast casserole by layering everything in a deep dish
For more wholesome veggie breakfasts, try my air fryer zucchini fritters or spianch egg muffins with mozarella!
🔪How To Make Egg And Zucchini Bake?
- Step 1: 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 2: Lay out the strips in the form of a ring in a baking dish and add the chopped kale in the center.
- Step 3: 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 4: 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.
💡Hint: Use a muffin tin to make individual egg bakes—great for grab-and-go breakfasts or lunchbox wins!
👩🍳 Expert Tips
- Use a clean kitchen towel to squeeze moisture from shredded zucchini—no one wants a soggy bake!
- Bake the zucchini egg bake on the middle rack to prevent over-browning.
- Double the recipe and freeze portions for quick weekday breakfasts.
💭 FAQs
Yes! Prep it the night before, refrigerate, then bake fresh in the morning.
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 stop the zucchini egg bake from getting soggy.
Try bell peppers, mushrooms, spinach, or even caramelized onions—just pre-cook any veggies that release a lot of water.
Cool completely, cover the pan or use an airtight container, and refrigerate for up to 3 days. Reheat in the oven or microwave.
💖 Serving Suggestions
Here are my favorite sides to serve with Zucchini Egg Bake:
- Air Fryer Veggies carrots, peppers & cauliflower.
- Creamy Almond Milk Mashed Potatoes for cozy comfort.
- Roasted Asparagus With Goat Cheese for a smoky, fresh finish.
- Strawberry Jalapeño Salsa for a sweet-spicy contrast.
- Whole Wheat Irish Soda Bread on the side for extra heartiness.
🍽 Try More Zucchini Recipes
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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
Made this for brunch and my house smelled amazing! I added mushrooms and used goat cheese—so yum. What mix-ins did you try?