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Easy Zucchini Breakfast Casserole Recipe

Zucchini Breakfast Casserole
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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.

Ingredients

Scale

  • 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

Step 1: Preheat 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 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 casserole cool for 5 minutes before slicing. Garnish with parsley if desired.

Find it online: https://gordonramsayeats.com/zucchini-breakfast-casserole/