If you’re looking for a lighter, veggie-packed breakfast dish, this zucchini breakfast casserole is the perfect option. With fluffy eggs, shredded zucchini, and melted cheese, it’s both nutritious and flavorful. This casserole is easy to make, gluten-free, and works wonderfully for weekend brunches, weekday meal prep, or family gatherings.

What is Zucchini Breakfast Casserole?

A zucchini breakfast casserole is an egg-based dish baked with shredded or diced zucchini, cheese, and seasonings. It’s similar to a crustless quiche and makes a healthy, low-carb choice while still being filling and satisfying.

Other Easy Breakfast Casserole Recipes

Reasons to Try Zucchini Breakfast Casserole

Healthy and light – Packed with vegetables and protein.
Low-carb option – Naturally gluten-free and keto-friendly.
Easy preparation – Simple ingredients and minimal steps.
Meal prep friendly – Great for storing and reheating.
Customizable – Works with added vegetables, meats, or different cheeses.

Ingredients Needed to Make Zucchini Breakfast Casserole

8 large eggs
1 cup milk (or unsweetened almond milk for a lighter option)
2 medium zucchinis, shredded (excess moisture squeezed out)
1 cup shredded cheddar cheese (or mozzarella)
1 small onion, finely chopped
1 bell pepper, diced (optional)
1 tablespoon olive oil (for sautéing)
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional garnish)

Instructions to Prepare Zucchini Breakfast Casserole

Step 1: Preheat the oven

Set oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Step 2: Prepare zucchini

Shred zucchini and squeeze out as much moisture as possible using a clean towel or cheesecloth.

Step 3: Sauté vegetables

In a skillet, heat olive oil and cook onion and bell pepper until softened. Add zucchini and cook for 2–3 minutes to release extra moisture.

Step 4: Mix egg base

In a large bowl, whisk eggs, milk, garlic powder, salt, and pepper until smooth.

Step 5: Assemble casserole

Spread the vegetable mixture evenly in the baking dish. Pour egg mixture over the top and sprinkle shredded cheese.

Step 6: Bake casserole

Bake uncovered for 35–40 minutes until the eggs are set and the top is golden brown.

Step 7: Rest and serve

Let the casserole cool for 5 minutes before slicing. Garnish with parsley if desired.

What Goes Well With Zucchini Breakfast Casserole

Fresh fruit salad – Light and refreshing side.
Avocado slices – Creamy and rich addition.
Whole-grain toast – Adds crunch and fiber.
Greek yogurt parfait – Complements the casserole with extra protein.
Coffee or herbal tea – Classic breakfast pairings.

Key Tips for Making Zucchini Breakfast Casserole

Squeeze zucchini well – Too much moisture can make the casserole soggy.
Use freshly shredded cheese – Melts better and adds creaminess.
Bake uncovered – Allows the top to brown slightly.
Let it rest before slicing – Ensures neat, firm portions.
Add seasoning layers – Enhances flavor throughout.
Check doneness – Eggs should be fully set in the center.

Creative Variations of Zucchini Breakfast Casserole

Add protein – Mix in sausage, ham, or bacon.
Cheesy twist – Use a blend of cheddar, mozzarella, or pepper jack.
Vegetarian delight – Add mushrooms, spinach, or tomatoes.
Spicy version – Add jalapeños or red pepper flakes.
Low-dairy option – Use plant-based cheese and milk alternatives.

Storage Guidelines for Zucchini Breakfast Casserole

Refrigerate leftovers – Store in an airtight container for up to 4 days.
Freeze portions – Wrap tightly and freeze for up to 2 months.
Cool before storing – Prevents condensation and sogginess.
Portion for convenience – Makes reheating easier.

Reheating Tips for Zucchini Breakfast Casserole

Oven method – Reheat at 325°F (160°C) for 15 minutes.
Microwave option – Warm slices on medium for 2–3 minutes.
From frozen – Bake covered at 350°F (175°C) for 40–45 minutes.

Nutrition Value (per serving):

Calories: ~260
Protein: 18g
Carbohydrates: 6g
Fat: 18g
Fiber: 2g
Sodium: 600mg

FAQs

Do you cook zucchini before adding it to a breakfast casserole?

Yes, zucchini should be sautéed briefly or have its moisture squeezed out before adding to the casserole. This prevents the dish from turning watery during baking.

Can you use frozen zucchini in a breakfast casserole?

Yes, frozen zucchini can be used, but it must be thawed completely and drained well. Press out excess liquid with a towel to avoid a soggy texture.

How do you keep zucchini breakfast casserole from being watery?

To avoid excess moisture, shred zucchini and squeeze it dry with a clean towel or cheesecloth. Cooking it lightly before mixing also helps release and remove extra water.

Can a zucchini breakfast casserole be made ahead of time?

Yes, you can assemble it the night before, cover tightly, and refrigerate. Bake in the morning, adding about 5–10 minutes since it starts cold.

Final Words

This zucchini breakfast casserole is a healthy, flavorful dish that’s simple to make and perfect for any occasion. With its combination of fluffy eggs, cheesy goodness, and tender zucchini, it’s a meal that feels light yet satisfying. Great for brunch, family meals, or meal prep, this casserole is sure to become a regular on your breakfast table.