Zucchini and Pepper Bake with Eggs and Cheese

Looking for a wholesome, vibrant, and easy-to-make vegetable dish that’s both comforting and healthy? This Zucchini and Pepper Bake with Eggs and Cheese, paired with a cooling Greek yogurt cucumber garlic sauce, is the answer. This colorful dish brings together tender zucchini, sweet peppers, and tomatoes in a spiced tomato-egg base, all finished off with gooey mozzarella and a generous garnish of fresh parsley.

Perfect for breakfast, brunch, or even a light dinner, this recipe is an excellent way to enjoy the flavors of Mediterranean cuisine. Not only is it budget-friendly and quick to prepare, but it’s also loaded with nutrients, making it a feel-good dish you’ll want to make again and again.

Cooking Time

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Ingredients

• Zucchini

• Red and green bell peppers

• Onion

• Tomato

• Garlic

• Olive oil

• Eggs

• Tomato sauce

• Ground ginger, Italian herbs

• Mozzarella cheese

• Salt, pepper, paprika

• Fresh parsley

For the Yogurt Sauce:

• Greek yogurt

• Cucumber

• Garlic

• Fresh parsley

• Salt

Step-by-Step Cooking Directions

1. Slice the zucchini and sauté them in olive oil until slightly softened.

2. Sauté chopped onions, followed by diced red and green bell peppers.

3. Add chopped tomato and minced garlic; season with salt, pepper, ginger, and herbs.

4. Beat eggs with tomato sauce and pour over the sautéed vegetable mixture.

5. Mix everything together in a baking dish and top with mozzarella.

6. Bake at 180°C (350°F) until golden and bubbly.

7. Meanwhile, prepare the sauce by grating cucumber, mixing with Greek yogurt, garlic, parsley, and seasoning.

8. Serve hot with a generous spoonful of yogurt sauce and garnish with fresh parsley.

Nutritional Information (Per Serving)

• Calories: 250–300 kcal

• Protein: 14–18 g

• Fat: 15–18 g

• Carbohydrates: 10–12 g

• Fiber: 3–4 g

• Calcium: High from cheese and yogurt

• Vitamins: A, C, K, and folate from fresh vegetables

The Origins and Popularity of the Recipe

This dish draws inspiration from Mediterranean and Middle Eastern cuisines, where vegetables are often roasted or baked in rich tomato sauces and topped with herbs or cheese. Zucchini, bell peppers, and tomatoes are commonly used in regional staples such as ratatouille, shakshuka, and briam.

Its growing popularity stems from how it combines simple ingredients into something deeply satisfying. With the rise of vegetarian and flexitarian diets, this kind of vegetable bake—especially when paired with creamy sauces like tzatziki—has become a favorite in modern kitchens around the world.

Reasons Why You’ll Love the Recipe

• Colorful and delicious: A feast for the eyes and the palate

• Light yet filling: Satisfies without feeling heavy

• Loaded with vegetables: A nutritious way to eat more greens

• Cheesy and comforting: The melted mozzarella adds richness

• Versatile: Perfect for breakfast, lunch, or dinner

• Great for all diets: Naturally gluten-free and easy to make low-carb

• Easy to prepare: Simple steps and no fancy tools required

Health Benefits

This zucchini and pepper bake is not just tasty—it’s packed with nutrients. Zucchini is low in calories and rich in fiber, vitamins A and C, and antioxidants. Bell peppers are loaded with vitamin C and beta-carotene. Tomatoes provide lycopene, a heart-healthy antioxidant.

The addition of eggs brings in high-quality protein and healthy fats. Olive oil offers monounsaturated fats that support heart health, while Greek yogurt adds calcium, probiotics, and a cool, refreshing contrast to the warm bake.

Altogether, this dish promotes digestive health, boosts immunity, and supports metabolism—making it a great choice for balanced eating.

Serving Suggestions

• For breakfast or brunch: Serve warm with toast or pita

• As a light dinner: Pair with quinoa, couscous, or brown rice

• As a side dish: Serve alongside grilled chicken, lamb, or fish

• With crusty bread: For soaking up all the delicious sauce

• On its own: Enjoy as a complete vegetarian main course

• With extra herbs: Top with basil, mint, or dill for more freshness

Common Mistakes to Avoid

• Not cooking zucchini beforehand: It releases water and can make the dish watery

• Using too much tomato sauce: Overpowers the vegetables—keep it balanced

• Undercooking peppers: Sauté them well so they soften and sweeten

• Forgetting to season: Every layer needs a touch of salt and spice

• Not draining grated cucumber: It can make the yogurt sauce watery

• Skipping the rest time: Let the bake sit for 5–10 minutes before slicing for cleaner portions

Pairing Recommendations

• Drinks: Serve with sparkling water, lemonade, or a crisp white wine like Sauvignon Blanc

• Appetizers: Start with hummus, olives, or a tomato bruschetta

• Soups: A light vegetable or lentil soup complements well

• Desserts: Finish with fruit salad, Greek yogurt with honey, or baklava

• Other mains: Serve with grilled protein such as halloumi, shrimp, or chicken

Cooking Tips

• Choose firm, small zucchini for the best texture

• Sauté each vegetable individually to develop better flavor

• Use a cast iron skillet or ceramic baking dish for even baking

• Add a sprinkle of chili flakes if you like a bit of heat

• For more depth, use sun-dried tomatoes or roasted garlic

• Mozzarella can be swapped with feta, provolone, or cheddar for variety

• Let the sauce rest in the fridge for at least 15 minutes to develop flavor

Similar Recipes to Try

• Baked Ratatouille with Cheese

• Shakshuka with Feta

• Stuffed Zucchini Boats

• Cheesy Vegetable Casserole

• Tomato and Eggplant Bake

• Roasted Pepper and Tomato Frittata

• Cauliflower and Broccoli Gratin

Variations to Try

• Add grains: Stir in cooked quinoa, couscous, or bulgur

• Make it spicy: Add harissa paste or chili powder to the sauce

• Add legumes: Chickpeas or white beans work well for added protein

• Use different cheese: Try goat cheese, feta, or ricotta for a twist

• Top with breadcrumbs: For a crunchy golden crust

• Add spinach or kale: For extra greens and fiber

• Omit the eggs: For a vegan version, replace with silken tofu or plant-based cream

Ingredient Spotlight: Zucchini

Zucchini is one of the most versatile vegetables in the kitchen. Low in calories and high in water content, it is ideal for light meals. It’s also a good source of vitamin A, potassium, and manganese, and contains powerful antioxidants such as lutein and zeaxanthin that support eye health.

Zucchini’s mild flavor makes it a blank canvas for spices and sauces, and its tender flesh becomes wonderfully soft and juicy when sautéed or baked. It also pairs well with Mediterranean ingredients like tomatoes, peppers, garlic, herbs, and cheese—making it a star in this bake.

Conclusion

This Zucchini and Pepper Bake with Eggs and Cheese is a delightful and nourishing dish that brings together fresh ingredients, vibrant colors, and bold Mediterranean flavors in one comforting casserole. Whether you’re feeding your family, entertaining guests, or meal prepping for the week, this recipe is both convenient and crowd-pleasing.

The cooling Greek yogurt cucumber sauce adds brightness and balance to the warm, cheesy bake, creating a contrast of textures and temperatures that keeps each bite interesting. Plus, it’s healthy, satisfying, and easy to adapt to your taste or dietary needs.

Don’t wait for zucchini season to try it—this recipe is delicious year-round and one you’ll want to come back to over and over again.

Frequently Asked Questions

1. Can I make this bake ahead of time?
Yes, assemble everything and refrigerate up to 24 hours ahead. Bake when ready to serve. You can also reheat leftovers in the oven.

2. Is this recipe vegetarian?
Yes, it’s completely vegetarian and packed with protein from the eggs and cheese.

3. Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze portions after baking. Reheat gently in the oven to preserve texture.

4. What’s the best way to keep the yogurt sauce thick?
Grate and drain the cucumber well before mixing it with the yogurt. A pinch of salt helps draw out extra moisture.

5. Can I add meat to this bake?
Yes, cooked shredded chicken or ground turkey can be added for a non-vegetarian version.

6. Is this recipe keto or low-carb?
Yes, with minimal carbs from vegetables and no grains, it fits well into a low-carb or keto lifestyle.

7. What if I don’t have tomato sauce?
You can use crushed tomatoes or make a quick sauce with sautéed garlic, onion, and fresh tomatoes.

8. Can I make this in a skillet instead of baking?
Yes, you can cook everything in a covered skillet on low heat until the eggs are set and cheese is melted.