zucchini and egg bake or frittata

Here is a complete, step-by-step recipe for a Zucchini and Egg Bake (Frittata-style). This is a light, healthy, and versatile dish that’s perfect for breakfast, brunch, or a light dinner. It can be served warm, at room temperature, or even chilled.

Zucchini and Egg Bake (Frittata-Style)

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 2 medium zucchinis (about 3 cups), shredded or thinly sliced

• Salt and black pepper to taste

• 6 large eggs

• 1/4 cup milk (optional, for a creamier texture)

• 1/2 cup grated Parmesan cheese

• 1/2 cup shredded mozzarella or cheddar cheese

• 1/4 teaspoon dried thyme or Italian seasoning (optional)

• 2 tablespoons chopped fresh parsley or basil (optional)

Instructions

Step 1: Prepare the Vegetables

1. Preheat the oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium heat.

3. Add the chopped onion and cook for 3 to 5 minutes until soft and translucent.

4. Add the minced garlic and cook for another 30 seconds.

5. Add the shredded or thinly sliced zucchini and cook for 5 to 7 minutes, stirring occasionally, until the zucchini is softened and most of the moisture has evaporated.

6. Season the mixture with salt, pepper, and optional herbs. Remove from heat and let cool slightly.

Step 2: Prepare the Egg Mixture

1. In a large bowl, whisk the eggs until smooth.

2. Add milk, if using, and whisk to combine.

3. Stir in the Parmesan, mozzarella or cheddar, and chopped herbs if using.

4. Add the cooked zucchini mixture to the eggs and stir to combine evenly.

Step 3: Bake the Frittata

1. Pour the egg and zucchini mixture into a greased 9-inch pie dish, square baking dish, or oven-safe skillet.

2. Spread the mixture evenly and tap the dish gently on the counter to release air bubbles.

3. Bake in the preheated oven for 25 to 30 minutes, or until the eggs are fully set and the top is lightly golden.

4. Let the frittata cool for 5 to 10 minutes before slicing.

Serving Suggestions

• Serve warm or at room temperature.

• Pair with toast, salad, or roasted potatoes.

• Garnish with extra cheese or herbs if desired.

Tips

• To remove excess water from zucchini, salt it lightly and let it sit for 10 minutes, then squeeze out the liquid before cooking.

• You can add extras like cooked bacon, diced tomatoes, bell peppers, or mushrooms.

• This dish reheats well and is great for meal prep.

Storage

• Store in an airtight container in the refrigerator for up to 4 days.

• Reheat slices in the microwave or oven.