Baked Zucchini with Egg and Cheese
A main dish for breakfast or a snack for lunch or dinner! Baked zucchini with egg and cheese tastes best with young, tender vegetables. This simple, bright, and tasty recipe uses budget-friendly ingredients and is quick to prepare.
Updated : 03 September, 2025
Easy
About 30 min.
Ingredients
800 grams
Zucchini
200 milliliters
Milk
100 grams
Hard cheese
4
Eggs
1 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I used young zucchini, but you can use regular ones. Use large, quality eggs. If eggs are small, take 5-6 pieces.
Step 2
Wash zucchini. If using zucchini with skin, scrub it. Dry the vegetables. If the skin is thick and tough, peel it. Slice zucchini into thin rounds, no thicker than 0.2 in (5 mm).
Step 3
In a bowl, crack the eggs. Add room-temperature milk, salt, and black pepper. Whisk until smooth.
Step 4
Grate the cheese using a coarse or medium grater. Any tasty cheese works - hard, semi-hard, or soft like mozzarella. Make sure it melts well.
Step 5
Grease a 9-10 in (24-26 cm) baking dish with vegetable oil. Layer the zucchini slices in several layers.
Step 6
Pour the egg mixture over the zucchini.
Step 7
Sprinkle grated cheese on top. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes. If the cheese starts to burn before the dish is ready, cover it with foil.
Step 8
Transfer the finished casserole to a plate and serve hot. Enjoy!