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

We love our raised garden beds and we love our backyard chickens even more In mid-summer, it can get a little chaotic when my counter baskets are filled to the brim with fresh eggs and even bigger mounds of zucchini.

Too much food is always a great problem to have but what on Earth do you do with it all? …There are only so many frittatas or quiches a person can eat. 

Insert this kid and husband approved recipe for a zucchini breakfast bake into your summer meal rotation. Even though we generally eat it in the morning, it can easily be made for lunch or dinner.

I also make it for the holidays as a vegetarian side dish because we have a few guests that don’t eat meat. Even so, we don’t ever have have any leftovers.

Zucchini Breakfast 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

  • 5-6 zucchini, shredded with skin on
  • 5 eggs
  • 1.5 teaspoons salt
  • 1 tablespoon herbs de Provence 
  • 1 medium onion, diced
  • 3 tablespoons 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? It’s 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.

How to Make The Zucchini Breakfast Bake

Preheat the oven to 325 F. 

Shred the zucchini and squeeze 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.

Storing the Zucchini Breakfast Bake

If the baking dish you used doesn’t have an airtight container, you can cover the dish in plastic wrap. 

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.

Check Out These Other Zucchini Recipes

Amish Zucchini Bread

Gluten Free Zucchini Bread 

Zucchini Muffins (Gluten Free option)

“Hidden Veggie” Muffins for Kids

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