Zucchini Egg Bake Casserole

This Zucchini Egg Bake Casserole is a delightful combination of tender zucchini slices, fluffy egg custard, a hint of tangy sour cream and mayonnaise, and a golden cheese topping infused with herbs and spices. Perfect for breakfast, brunch, or a light dinner, it showcases simple pantry ingredients elevated into a comforting, crowd-pleasing bake. Layered textures—from soft zucchini to a creamy, milky batter and melted cheese—make every bite irresistible. Whether you’re feeding family, entertaining guests, or meal-prepping for the week, this dish delivers both flavor and nutrition with minimal fuss.

Cooking Time

• Preparation: 15 minutes

• Resting: 5–10 minutes

• Baking (First Stage): 25–30 minutes

• Baking (Second Stage): 5–10 minutes

• Total Time: Approximately 55–65 minutes

Ingredients

For the Batter & Base:

• 5 large eggs, beaten

• 450 ml milk (whole or 2%)

• 250 g (2 cups) all-purpose flour

• 1 tsp salt

• ½ tsp freshly ground black pepper

• 1 tsp dried parsley

• 2 tbsp sour cream

• 1 tbsp mayonnaise

• 1 tsp lemon juice

• 2 tbsp vegetable oil (for the base)

For the Zucchini Layer:

• 2 medium zucchinis, thinly sliced (about 300–350 g total)

• Salt and pepper, to taste

• 1 tbsp vegetable oil (for sautéing or drizzling)

For the Spice & Herb Seasoning:

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp dried garlic powder

• ½ tsp paprika

For the Topping:

• 100 g (1 cup) grated cheese (cheddar, mozzarella, or your favorite blend)

• 1 tsp dried oregano

• 2 spring onions, thinly sliced (green parts only)

Step-by-Step Cooking Directions

1. Preheat & Prep: Preheat your oven to 180 °C (350 °F). Grease a 20×20 cm (8×8 in) baking dish with 2 tbsp vegetable oil.

2. Season the Zucchini: In a bowl, toss the zucchini slices with a pinch of salt, pepper, and 1 tbsp oil. Spread in a single layer and let sit while you mix the batter (this helps draw out excess moisture).

3. Mix the Dry Spices: In a small dish, combine ½ tsp salt, ½ tsp pepper, garlic powder, and paprika. Set aside.

4. Prepare the Batter: In a large bowl, whisk together the beaten eggs, milk, flour, salt, black pepper, and dried parsley until smooth and lump-free. Stir in the sour cream, mayonnaise, and lemon juice until fully incorporated.

5. Layer the Base: Arrange half of the seasoned zucchini slices in the prepared dish, overlapping slightly. Sprinkle half of the spice mixture over the zucchini.

6. Pour the Batter: Gently pour the egg-milk-flour mixture over the zucchini, ensuring an even layer. Press down lightly to submerge any floating slices.

7. First Bake: Bake uncovered for 25–30 minutes, until the custard is mostly set and the top has begun to turn light golden.

8. Add Toppings: Remove the casserole from the oven. Arrange the remaining zucchini slices on top, then sprinkle the grated cheese evenly. Finish with dried oregano and sliced spring onions.

9. Second Bake: Return to the oven for an additional 5–10 minutes, until the cheese is fully melted, bubbly, and golden brown at the edges.

10. Rest & Serve: Allow the casserole to rest for 5 minutes (this helps it firm up for clean slicing). Cut into 6–8 portions and serve warm.

Nutritional Information

(Per serving; yields 6 servings)

• Calories: 280 kcal

• Protein: 14 g

• Carbohydrates: 24 g
  – Sugars: 6 g

• Fat: 14 g
  – Saturated fat: 6 g

• Fiber: 2 g

• Sodium: 580 mg

The Origins and Popularity of the Recipe

Egg-based bakes and custards date back centuries, with European quiches and strata-like casseroles providing a foundation. The inclusion of zucchini reflects a Mediterranean influence, where summer squash features prominently in both savory pies and frittatas. Over recent decades, home cooks have embraced one-dish bakes for their convenience and adaptability. This Zucchini Egg Bake Casserole gained popularity through food blogs and social media as a vegetable-forward twist on classic breakfast bakes, celebrated for its simplicity and crowd-pleasing appeal.

Reasons Why You’ll Love the Recipe

• Versatility: Serves as breakfast, brunch, lunch, or dinner with equal success.

• Make-Ahead: Assemble in the morning and bake later, or refrigerate leftovers for quick reheats.

• Flavor Harmony: Creamy egg custard, tender zucchini, and savory cheese combine seamlessly.

• Customizable: Easy to add other veggies, proteins, or different cheese varieties.

• Minimal Clean-Up: A single baking dish does all the work.

Health Benefits

• Eggs: Provide complete protein, B-vitamins, and choline for cognitive health.

• Zucchini: Low in calories, high in fiber and antioxidants, supporting digestion and eye health.

• Dairy (Milk, Cheese, Sour Cream): Supplies calcium and vitamin D for bone strength.

• Herbs & Spices: Garlic and parsley offer anti-inflammatory properties, while paprika adds metabolism-boosting capsaicin.

Serving Suggestions

• Breakfast Spread: Pair with crusty whole-grain toast and fresh fruit salad.

• Brunch Buffet: Offer alongside sliced cold cuts, smoked salmon, and mixed greens.

• Light Dinner: Serve with a crisp cucumber-tomato salad dressed in olive oil and lemon.

• Sauce Accompaniment: Drizzle with pesto, salsa verde, or a dollop of Greek yogurt for extra brightness.

Common Mistakes to Avoid

• Wet Zucchini: Failing to drain or season zucchini in advance can lead to a watery bake—always let it sit and drain.

• Lumpy Batter: Pour batter through a fine sieve or whisk vigorously to eliminate flour lumps.

• Under-baking: The interior custard should appear set with no runny spots—test with a toothpick.

• Overcrowding: Avoid layering zucchini too thickly; use two layers if necessary but ensure even coverage of batter.

Pairing Recommendations

• Wines: A light, crisp Sauvignon Blanc or unoaked Chardonnay complements the creamy texture.

• Beers: A wheat ale or pilsner balances richness with refreshing carbonation.

• Non-Alcoholic: Sparkling mineral water with a twist of lime or iced herbal tea with mint.

Cooking Tips

• Mandoline Slicing: Use a mandoline for uniform 3 mm zucchini slices to ensure even cooking.

• Room-Temperature Ingredients: Let eggs, milk, and sour cream sit at room temperature for 15 minutes to prevent batter separation.

• Tent with Foil: If the top browns too quickly during second bake, cover loosely with foil to finish cooking.

• Cheese Variations: Swap half the cheese for a smoky Gruyère or tangy feta for new flavor profiles.

Similar Recipes to Try

• Spinach & Feta Strata: Layer bread, spinach, and feta in an egg custard for a Greek-inspired bake.

• Broccoli Cheddar Frittata: Sauté broccoli florets, pour egg batter, and finish under the broiler with cheddar.

• Eggplant Ricotta Gratin: Replace zucchini with eggplant slices and fold ricotta into the batter.

Variations to Try

1. Ham & Swiss: Stir diced ham into the batter and top with Swiss cheese.

2. Mushroom Medley: Sauté a mix of cremini and shiitake mushrooms with onions before adding to batter.

3. Caprese Style: Layer tomato and fresh mozzarella slices between zucchini layers, garnish with basil.

4. Mexican Flare: Add diced jalapeños, cilantro, and pepper jack cheese; serve with salsa.

Ingredient Spotlight

• Zucchini:
  – Low in calories and rich in vitamin C and potassium.
  – High water content makes it ideal for light, hydrating bakes.

• Eggs & Milk:
  – Combine to form a protein-rich custard that sets into a tender, sliceable base.

• Sour Cream & Mayonnaise:
  – Offer tang and richness, ensuring a moist, creamy interior without heaviness.

• Cheese:
  – Melts and browns to create an irresistible golden crust, adding savory depth.

Conclusion

This Zucchini Egg Bake Casserole is a testament to how simple ingredients can transform into a memorable, multi-layered dish. Whether served at a leisurely weekend brunch or a busy weeknight table, its creamy custard, tender zucchini, and golden cheese topping bring warmth and comfort to every meal. Easily adaptable and fuss-free, you’ll find yourself returning again and again to this versatile favorite.

10 Comprehensive FAQs

1. Can I use gluten-free flour?
   Yes—substitute a 1:1 gluten-free baking blend and adjust liquid if needed.

2. How do I prevent a soggy bottom?
   Ensure zucchini is well drained and use a pre-heated, oiled baking dish.

3. Can I prepare this ahead?
   Assemble up to the batter step, cover, and refrigerate for up to 8 hours; bake straight from the fridge.

4. Is there a dairy-free option?
   Use plant-based milk, vegan sour cream, and dairy-free cheese alternatives.

5. How do I know when it’s fully cooked?
   The center should be set, and a toothpick inserted comes out clean.

6. Can I add other vegetables?
   Absolutely—bell peppers, spinach, or broccoli all work well when pre-cooked or sautéed.

7. Why did my casserole crack on top?
   Rapid temperature changes can cause cracks; let it rest briefly before slicing.

8. How do I store leftovers?
   Refrigerate in an airtight container for up to 4 days; reheat slices in a 180 °C oven for 5 minutes.

9. Can I freeze portions?
   Yes—freeze individual slices wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating.

10. What cheese melts best?
    Mozzarella and cheddar provide excellent melt and browning; Gruyère adds a nutty complexity.