Zucchini Egg Bake
A simple 9 ingredient Zucchini Egg Bake that is perfect for a healthy breakfast. Done in under an hour, meal prep friendly and delicious!
Servings: 9 squares (8x8 pan cut in 9 squares)
Calories: 156kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 3 cups diced zucchini
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 12 eggs
- 1 cup minced fresh basil
- ½ cup grated cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F.
- Prepare a well greased 8x8 baking dish. You can coat in olive oil or butter to prevent sticking.
- Heat the olive oil in a large sauté pan over medium heat for 3-4 minutes.
- Add the garlic, zucchini, salt and pepper to the pan. Sauté over medium heat for 3 minutes then remove from the heat and set aside to cool slightly.
- In a large bowl, whisk together the eggs, basil, cheddar cheese and Parmesan cheese until combined. Fold in the cooled, sauteed zucchini and mix again.
- Pour the egg mixture into the greased baking dish. Place in the oven on the middle rack and cook at 400 degrees F for 30 minutes.
- Once cooked, remove from the oven and cool for at least 10 minutes before slicing. Cut into 9 squares. Top with extra parmesan cheese or hot sauce and enjoy!
Nutrition
Serving: 1square | Calories: 156kcal | Carbohydrates: 3g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 229mg | Sodium: 290mg | Potassium: 215mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 651IU | Vitamin C: 8mg | Calcium: 139mg | Iron: 1mg
