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A plate stacked with thick, square slices of egg bake filled with chopped ham and green herbs, set on a light-colored surface with a blurred background.
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4.65 from 14 votes

Zucchini Egg Bake

My delicious zucchini egg bake is the perfect high-protein meal or snack for any time of day. This is my take on a frittata—an Italian egg-based, baked dish, similar to a crustless quiche.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: easy zucchini recipe, egg bake, egg dish, egg recipe, frittata, healthy recipes
Servings: 4 servings
Author: The Modern Nonna

Equipment

Ingredients

  • 8 large eggs
  • ½ cup cottage cheese
  • ⅛ teaspoon salt
  • 2 cups grated zucchini
  • ½ cup diced mortadella about 4 slices, or any deli meat of choice
  • 1 cup grated Kashkaval cheese any cheese
  • 2 tablespoons all-purpose flour oat flour if gluten-free
  • 1 teaspoon baking powder
US Customary - Metric

Instructions

  • Preheat the oven to 400F (200C).
    Bowls and plates with ingredients on a white surface: grated zucchini, ricotta cheese, shredded cheese, four eggs, slices of mortadella, flour, baking powder, salt, and a small bowl of olive oil.
  • In a large bowl, crack the eggs. Add the cottage cheese, pinch of salt, and mix well.
    A glass bowl containing several raw eggs and a white, crumbly ingredient, possibly ricotta cheese, sits on a light marble surface.
  • Transfer the grated zucchini to a cheesecloth, a clean kitchen towel, or just your clean hands and squeeze out the excess moisture. Add the zucchini to the eggs, along with the diced mortadella. Add the grated cheese, flour, and baking powder, and mix well.
    A glass mixing bowl containing grated cheese, flour, sliced ham, shredded zucchini, and beaten eggs on a white marble surface, ready to be mixed together.
  • Line a baking dish with parchment paper and pour in the egg mixture.
    A white baking dish lined with parchment paper, filled with an uncooked mixture of eggs, herbs, and diced ham or vegetables, ready to be baked.
  • Spread the mixture out evenly with a spatula or the back of a spoon and bake for 25 to 30 minutes or until set (the eggs should not jiggle). A skewer/fork/toothpick should come out clean once inserted.
    A baked zucchini slice with a golden top sits in a white rectangular dish lined with parchment paper, on a light marble surface.
  • Let cool for 5 to 10 minutes, slice, and enjoy!

Video

Notes

  • Vegetables: Feel free to use any veggies of choice in this recipe. I love adding finely chopped broccoli if I don't have zucchini on hand.
  • Gluten-free options: Use your favorite gluten-free flour or oat flour instead of all-purpose if you have a gluten intolerance.
  • Cheeses: You can use any cheese you like in this Zucchini Egg Bake: cheddar, mozzarella Swiss, or Parmesan will all work as well. You can also use ricotta instead of cottage cheese if you prefer.
  • Meat substitutions: I used mortadella here, but you can add any thinly sliced cold cut of your choice, or even cooked bacon.
  • Vegetarian/Vegan options: For a vegetarian version, leave out the meat completely. You can add other veggies, like mushrooms, for a more meaty texture. To make this Zucchini Egg Bake recipe vegan, simply use your favorite non-dairy cheese.

Nutrition

Serving: 1 portion | Calories: 369kcal | Carbohydrates: 8g | Protein: 28g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 415mg | Sodium: 954mg | Potassium: 401mg | Fiber: 1g | Sugar: 3g | Vitamin A: 890IU | Vitamin C: 11mg | Calcium: 294mg | Iron: 3mg
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