This Baked Zucchini and Vegetable Egg Casserole with Mozzarella is a nutritious, satisfying, and easy-to-make dish that brings together the earthy flavors of zucchini and carrots, the sweetness of onions and cherry tomatoes, and the richness of cream and cheese. Perfect for breakfast, brunch, or a light dinner, it’s a great way to use up seasonal vegetables while creating something comforting and elegant.
With only a few basic ingredients and minimal preparation, this baked dish is both hearty and healthy—a favorite in any household that loves baked egg dishes or crustless quiches.
Cooking Time
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Preparation Time: 15 minutes
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Initial Baking (Zucchini): 15 minutes
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Final Baking (Casserole): 25–30 minutes
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Total Time: 50–60 minutes
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Servings: 4–6
Ingredients
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3 medium zucchinis, sliced
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Salt, to taste
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Black pepper, to taste
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1 tsp paprika
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2–3 tbsp olive oil
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1 onion, finely chopped
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2 tbsp vegetable oil (for frying)
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2 carrots, grated
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200 g cherry tomatoes, halved
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5 eggs
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150 g cream (20% fat)
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80 g all-purpose flour
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150 g mozzarella cheese, shredded
Step-by-Step Cooking Directions
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Prepare the Zucchini
Slice the zucchini into thin rounds. Place them in a bowl and season with salt, pepper, paprika, and olive oil. Toss to coat evenly. -
Bake the Zucchini
Arrange the zucchini slices in a single layer on a baking tray. Bake at 180°C (356°F) for 15 minutes until slightly tender. Remove from the oven and set aside. -
Sauté the Onion and Carrots
In a frying pan, heat vegetable oil over medium heat. Add chopped onion and sauté for about 2 minutes until translucent.
Add the grated carrots and a pinch of salt. Continue to cook for 4–5 minutes until softened and lightly golden. -
Prepare the Baking Dish
Transfer the baked zucchini to a greased baking dish. Layer the sautéed onions and carrots over the zucchini. -
Add Cherry Tomatoes
Distribute the halved cherry tomatoes evenly over the vegetables in the baking dish. -
Make the Egg Mixture
In a bowl, whisk together the eggs, cream, a pinch of salt, black pepper, and flour until smooth and lump-free. -
Pour and Bake
Pour the egg mixture over the vegetables. Bake in the preheated oven at 180°C (356°F) for 20–25 minutes or until almost set. -
Add Mozzarella and Finish Baking
Sprinkle shredded mozzarella evenly over the top. Return to the oven and bake for another 7–10 minutes until the cheese is melted and golden. -
Cool and Serve
Let the casserole rest for a few minutes before slicing. Serve warm. Bon appétit!
Nutritional Information (per serving, approx.)
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Calories: 320 kcal
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Protein: 14 g
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Fat: 22 g
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Carbohydrates: 14 g
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Fiber: 3 g
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Calcium: 190 mg
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Vitamin A: 120% DV
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Vitamin C: 45% DV
The Origins and Popularity of the Recipe
This dish is inspired by classic French and Mediterranean baked egg dishes like crustless quiche, Spanish tortilla, and frittatas. These meals have long histories in peasant kitchens where eggs and garden vegetables formed the backbone of hearty meals. The use of zucchini and tomatoes, in particular, nods to Provençal cuisine, while the cheese and cream elevate it to a modern comfort-food favorite across Europe and beyond.
Reasons Why You’ll Love the Recipe
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Healthy and Filling: Loaded with veggies, protein, and good fats
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Versatile: Great for breakfast, brunch, lunch, or dinner
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Easy to Prepare: Minimal chopping, one baking dish
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Kid-Friendly: Mild flavors and cheesy top make it a family favorite
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Meal-Prep Friendly: Reheats beautifully and great cold too
Health Benefits
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Zucchini: Rich in fiber, vitamin C, and potassium
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Carrots: A great source of beta-carotene for eye and skin health
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Eggs: High in protein and essential vitamins
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Cherry Tomatoes: Contain lycopene, an antioxidant for heart health
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Mozzarella: Provides calcium and protein
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Cream (in moderation): Adds richness without overwhelming
Serving Suggestions
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Serve warm with crusty bread or toasted sourdough
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Pair with a fresh green salad or arugula with lemon dressing
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Add avocado slices or a drizzle of pesto on top for a gourmet touch
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Cut into squares for lunch boxes or picnic baskets
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Serve with soup for a heartier dinner
Common Mistakes to Avoid
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Overbaking the eggs: Can turn rubbery—watch closely after 20 minutes
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Skipping pre-baking the zucchini: Raw zucchini releases too much water and makes the casserole soggy
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Not whisking flour well: Lumps in the egg mixture can affect texture
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Using low-moisture cheese without melting ability: Stick to good mozzarella or use gouda
Pairing Recommendations
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Drinks: Iced herbal tea, sparkling lemonade, or a glass of dry white wine
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Sides: Couscous salad, roasted potatoes, or garlic toast
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Condiments: Sour cream, yogurt dip, or hot sauce for spice lovers
Cooking Tips
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Use full-fat cream for the best texture and flavor
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Fresh herbs like basil or thyme can be added for an aromatic twist
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Make it gluten-free by using oat flour or almond flour
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Shred the cheese fresh instead of pre-shredded—it melts better
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Let the casserole rest after baking to set and slice cleanly
Similar Recipes to Try
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Mediterranean Vegetable Frittata
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Zucchini and Cheese Muffins
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Tomato, Spinach, and Egg Bake
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Creamy Broccoli Egg Casserole
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Cheesy Cauliflower and Egg Squares
Variations to Try
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Add protein: Add shredded chicken, chopped bacon, or crumbled sausage
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Use other veggies: Try spinach, kale, mushrooms, or sweet corn
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Cheese swap: Use gouda, cheddar, or feta instead of mozzarella
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Add spice: Mix chili flakes or cayenne into the egg mixture
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Make mini casseroles: Bake in muffin tins for portable versions
Ingredient Spotlight: Zucchini
Zucchini is one of the most versatile and low-calorie vegetables. It’s high in water and fiber, making it excellent for digestion. Zucchini also contains potassium and antioxidants such as lutein, which supports eye health. Its mild flavor makes it an ideal ingredient in both savory and sweet bakes.
Conclusion Paragraph
This Zucchini and Vegetable Egg Casserole with Mozzarella is more than just an easy weeknight recipe—it’s a celebration of wholesome ingredients that come together to create something warm, nourishing, and truly satisfying. Whether you’re a busy cook looking for simple meal-prep ideas or someone exploring healthier dishes with seasonal vegetables, this recipe delivers on all fronts. Try it once, and it just might become a regular on your table!
10 Comprehensive Frequently Asked Questions (FAQ)
1. Can I prepare this dish ahead of time?
Yes! You can assemble everything the night before and bake it fresh in the morning, or bake it fully and reheat individual portions.
2. Can I use frozen zucchini or carrots?
Fresh is best to avoid excess moisture, but you can use frozen if you thaw and pat them dry thoroughly.
3. Is this casserole suitable for keto or low-carb diets?
You can adapt it by replacing flour with almond flour and using heavy cream.
4. Can I use milk instead of cream?
Yes, but the result will be lighter and less rich. Whole milk is preferable to skim.
5. Can I add meat to the casserole?
Absolutely! Cooked chicken, ham, or bacon are great additions.
6. What’s the best way to store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
7. Can I freeze this casserole?
Yes, freeze it after baking. Reheat in the oven until warmed through.
8. What if I don’t have mozzarella?
Use any good-melting cheese like cheddar, provolone, or even brie.
9. How do I make it dairy-free?
Use plant-based cream, cheese, and oil instead of butter.
10. What’s the best baking dish size?
A 9×13 inch (23×33 cm) dish works well. You can also use two smaller ones.