Zucchini Egg Bake

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Last Updated on July 7, 2025 by Kiersten

This delicious zucchini egg bake is the perfect recipe to make when your counters are overflowing with squash and eggs this summer.

We love our raised garden beds—and we love our backyard chickens even more. But by mid-summer, things start to get a little out of hand. My kitchen counters are overflowing with fresh eggs and piles of zucchini the size of a newborn.

Too much food is a good problem to have, but after a while, I start running out of ways to use it all. There are only so many frittatas or quiches one family can eat.

That’s where this zucchini egg bake comes in. It’s simple, low-carb, and fully approved by both my kids and husband. We usually eat it for breakfast, but it works just as well for lunch or dinner.

I even make it during the holidays as a meatless side dish for our vegetarian guests. Usually, it will all be gone before the night is over.

Zucchini Egg Bake Recipe

Supplies:

• Rotary grater, food processor, or box grater for shredding the zucchini
• Pie dish or small casserole dish
• Mixing Bowl
• Measuring cups/spoons

Ingredients:

• 5 to 6 slender zucchini, shredded with skin on
• 6 eggs
• 1.5 teaspoons salt
• 1 tablespoon herbs de Provence 
• 1 medium onion, diced
• 3 tablespoons neutral oil or melted butter
• 1 teaspoon baking powder
• 1 cup shredded mozzarella, optional

What Is Herbs de Provence?

Herbs de Provence is a visually stunning blend of herbs that elevates the flavor profile of any dish. It contains savory, thyme, rosemary, basil, tarragon, and lavender flowers. Each herb individually is delicious but all six combined? A culinary dream.

I buy a one-pound bag of organic Herbes de Provence blend from Frontier Co-Op. The huge mason jar sits right on my counter because I dip into it several times a day. 

You can also find Herbes de Provence in the spice aisle of most grocery stores. If they don’t have it or you can’t get to the store, add in any of the herbs mentioned in the list above in equal amounts.

Instructions:

Preheat the oven to 325 F. 

Shred the zucchini and squeeze the shreds with a few paper towels or clean dish towel to absorb some of the water content.

Combine all of the ingredients in a medium bowl and mix with a wooden spoon until well incorporated.

Pour into a pie dish or similar-sized baking dish. Spread out with the spoon if it needs some help settling.

Bake in the oven for 50 minutes or until firm in the center and golden brown. Let rest for 15 minutes before slicing to allow the liquids to reabsorb.

Storage and Reheating:

If the baking dish doesn’t have an airtight lid, you can cover the dish in plastic wrap before refrigerating. 

We use this recipe often for weekday meal prep and divide the meal into individual portions after cooking. It keeps well this way for up to 5 days.

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