This Zucchini, Ham, and Mozzarella Skillet Bake is a quick, wholesome, and satisfying dish that combines the freshness of zucchini with the creaminess of mozzarella and the savory punch of ham. Perfect for a light lunch, hearty breakfast, or a simple dinner, this recipe is made using just one pan and minimal ingredients. Grated zucchini forms the base and topping of a cheesy, ham-filled layer that’s gently pan-cooked until golden and melty. It’s a fantastic way to incorporate more vegetables into your diet without compromising on taste or texture.
Cooking Time
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Preparation time: 10 minutes
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Cooking time: 10 minutes
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Total time: 20 minutes
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Servings: 2–3
Ingredients
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1 medium zucchini, grated
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Salt (for seasoning and drawing water)
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2 large eggs
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Pepper, to taste
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1 tablespoon all-purpose flour
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1 tablespoon olive oil
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4–6 slices of ham (or to preference)
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1 leek, chopped
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6 slices of mozzarella cheese
Step-by-Step Cooking Directions
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Grate the zucchini. Start by washing and grating 1 medium zucchini into a bowl.
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Salt and rest. Sprinkle the grated zucchini with a pinch of salt and let it sit for 2–3 minutes. This step helps to draw out excess moisture.
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Squeeze out water. After resting, squeeze the zucchini thoroughly using a clean cloth or paper towels to remove as much water as possible.
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Prepare the egg mixture. In a separate bowl, beat 2 eggs. Season with salt and pepper to taste, then stir in 1 tablespoon of flour until smooth.
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Combine zucchini with eggs. Add the drained zucchini to the egg mixture and mix well to combine into a thick batter.
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Heat the skillet. In a nonstick skillet over medium-low heat, add a drizzle of olive oil and swirl to coat the surface.
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Cook the first layer. Pour in half of the zucchini mixture and spread it evenly to form a round base layer.
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Add fillings. Layer sliced ham on top of the zucchini base, followed by chopped leek and 6 slices of mozzarella. Optionally, add another layer of ham for extra flavor.
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Top with remaining zucchini. Spoon the remaining zucchini mixture over the fillings and spread gently to cover them fully.
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Cook covered. Cover the skillet with a lid and cook over low heat for 5–7 minutes until the bottom is set and golden.
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Flip the bake. Carefully flip the bake (using a plate if needed) and cook the other side covered for another 2–3 minutes until fully cooked and cheese is melted.
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Serve. Slide onto a serving plate, slice, and enjoy warm.
Nutritional Information (Per Serving, Based on 3 Servings)
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Calories: 280 kcal
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Protein: 18 g
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Fat: 20 g
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Carbohydrates: 8 g
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Fiber: 1.5 g
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Sugar: 2 g
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Sodium: 600 mg
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Calcium: 250 mg
The Origins and Popularity of the Recipe
This dish draws from Mediterranean and European cooking styles where zucchini, eggs, cheese, and cured meats like ham are common pantry staples. Similar to a crustless quiche or a frittata, it’s a practical and comforting recipe born out of the need for using up leftovers and seasonal vegetables. It’s particularly popular in Italy, France, and Spain, where zucchini bakes are enjoyed as light meals or side dishes. Its simplicity and flexibility have made it a go-to in many modern kitchens around the world.
Reasons Why You’ll Love This Recipe
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Fast and easy: Ready in under 20 minutes with minimal prep.
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One-pan recipe: No need to dirty multiple dishes.
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Kid-friendly: Mild flavors, creamy cheese, and soft texture are a hit with all ages.
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Customizable: Use different fillings or cheeses.
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Low carb: Great for light or gluten-sensitive meals.
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No oven required: Just a stovetop pan, making it ideal for summer or quick meals.
Health Benefits
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Zucchini is rich in water, vitamin C, potassium, and antioxidants.
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Eggs provide high-quality protein, B vitamins, and healthy fats.
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Leeks support digestion and heart health due to their fiber and prebiotic content.
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Mozzarella adds calcium and protein while being lower in fat than other cheeses.
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The low-carb, low-sugar profile makes this dish ideal for diabetic-friendly or keto-style eating plans.
Serving Suggestions
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Main course: Serve with a light green salad and vinaigrette.
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Breakfast: Pair with toasted bread or fresh fruit.
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Lunchbox: Pack cold slices for a portable lunch.
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Toppings: Add a dollop of Greek yogurt or a sprinkle of chili flakes for a spicy kick.
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Side dish: Serve alongside grilled chicken or roasted vegetables for a full dinner.
Common Mistakes to Avoid
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Not draining zucchini properly: This results in soggy texture and undercooked centers.
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High heat cooking: Cooking on high may burn the outside before the inside sets.
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Skipping the lid: Covering helps cook evenly and melts the cheese better.
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Overfilling: Avoid overstuffing with fillings, which can cause it to break apart.
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Using wet mozzarella: Dry slices or low-moisture mozzarella are best for clean results.
Pairing Recommendations
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Drinks: Light white wines (Pinot Grigio, Sauvignon Blanc), sparkling water, or lemon iced tea.
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Soups: Serve with a tomato bisque or zucchini mint soup.
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Dips: A herbed yogurt sauce, garlic aioli, or tzatziki makes an excellent pairing.
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Sides: Roasted potatoes, couscous, or grilled asparagus pair well for fuller meals.
Cooking Tips
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Use a non-stick skillet for easy flipping.
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Press the zucchini dry with a towel to avoid excess liquid.
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Try adding fresh herbs like parsley, basil, or oregano for added flavor.
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Slice mozzarella ahead of time and let it drain on paper towels.
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If flipping is hard, cook the top uncovered after flipping onto a plate and returning to the pan.
Similar Recipes to Try
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Zucchini Fritters – pan-fried patties made from grated zucchini and eggs.
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Spanish Tortilla – with eggs, potatoes, and onions.
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Crustless Quiche – egg-based bake with veggies and cheese.
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Vegetable Frittata – oven-baked or stovetop eggs with assorted vegetables.
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Zucchini Lasagna – layers of zucchini, ricotta, and tomato sauce without noodles.
Variations to Try
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Vegetarian: Skip the ham and add sautéed mushrooms or sun-dried tomatoes.
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Cheese twist: Use feta, cheddar, or provolone in place of mozzarella.
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Meat lovers: Add cooked bacon, turkey, or salami instead of ham.
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Spicy version: Add a pinch of red chili flakes or chopped jalapeños.
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Herbaceous: Stir fresh basil or dill into the zucchini batter for aromatic notes.
Ingredient Spotlight: Zucchini
Zucchini is a summer squash beloved for its versatility and nutrition. With a high water content and low calories, it’s ideal for light meals and bulking up dishes without adding heaviness. Grating and draining zucchini intensifies its texture, making it ideal for fritters, bakes, and patties. It’s rich in antioxidants like lutein and zeaxanthin, which support eye health, and it provides dietary fiber that supports digestion.
Conclusion
This Zucchini, Ham, and Mozzarella Skillet Bake proves that delicious meals don’t need to be complicated. With a handful of ingredients and just 20 minutes, you can enjoy a wholesome, filling dish that’s equally great hot or cold. Whether you’re cooking for yourself or feeding a small family, this recipe delivers flavor, nutrition, and comfort in every bite. Try it once, and it just might become a staple in your weekly rotation.
10 Comprehensive FAQs
1. Can I make this recipe without ham?
Absolutely. You can omit ham entirely or replace it with vegetarian alternatives like sautéed mushrooms or spinach.
2. How do I prevent the zucchini from making the dish soggy?
Salt the zucchini, let it sit, and squeeze out all excess moisture before mixing into the batter.
3. Can I bake this instead of using a skillet?
Yes. Pour the batter into a greased baking dish and bake at 180°C (350°F) for 20–25 minutes.
4. What cheese can I use besides mozzarella?
Cheddar, Swiss, provolone, or feta can all be used depending on your taste preference.
5. Is this recipe gluten-free?
Not by default, but you can substitute the flour with a gluten-free alternative like almond or rice flour.
6. Can I prepare this ahead of time?
Yes. You can make and store it in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
7. Can I freeze the cooked bake?
Freezing is not ideal due to zucchini’s high water content, which may affect texture when thawed.
8. What can I use instead of leek?
Chopped green onions, shallots, or finely diced regular onions work just as well.
9. How do I flip the bake without breaking it?
Use a large plate or lid to flip the bake out of the pan, then gently slide it back in to cook the other side.
10. Can I double the recipe?
Yes, just use a larger skillet or make two batches. Cooking time may increase slightly for thicker versions.