This Zucchini & Vegetable Egg Bake is a colorful, nutritious one-dish meal that combines tender zucchini, potatoes, bell peppers, carrots, onion, tomato, garlic, and cheese—all brought together by fluffy eggs and a hint of flour. Baked to golden perfection and paired with a tangy dill mayo-ketchup sauce, it beautifully blends soft textures with crisp edges and a bright, savory finish. Perfect for breakfast, lunch, or a simple dinner, this dish is easy to prepare and filled with vibrant veggies that everyone will enjoy—even picky eaters.
Cooking Time
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Prep Time: 20 minutes (including vegetable prep and draining)
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Bake Time: 25 minutes
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Total Time: ~50 minutes
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Servings: 4–6 as a main dish, 6–8 as a side or appetizer
Ingredients
Vegetable Base & Filling:
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1 medium zucchini, sliced or grated
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1 tsp salt (for zucchini)
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2–3 potatoes, thinly sliced or grated
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1 tsp salt (for potatoes)
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Vegetable oil, for sautéing
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1 red onion, finely chopped
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1 carrot, grated or diced
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½ yellow bell pepper, sliced or diced
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½ red bell pepper, sliced or diced
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1 tomato, diced
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1–2 garlic cloves, minced
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Green onions and parsley, chopped (for garnish)
Egg Mixture:
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2–3 eggs (depending on pan size)
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1 tsp salt
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½ tsp black pepper
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1 tsp dried garlic
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3 Tbsp (≈45 g) flour
Topping:
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100 g (3.5 oz) cheese, grated (cheddar, mozzarella, or your favorite melting cheese)
Tangy Dill Mayo-Ketchup Sauce:
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1 pickled cucumber, finely chopped
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1–2 garlic cloves, minced
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3 Tbsp mayonnaise
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2 Tbsp ketchup
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A handful of fresh dill, chopped
Step-by-Step Cooking Directions
1. Prep the Vegetables and Remove Moisture
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Slice or grate zucchini and sprinkle with 1 tsp salt. Let sit for 10 minutes to draw out water. Meanwhile, slice or grate potatoes and sprinkle with 1 tsp salt too. After 10 minutes, gently squeeze out excess liquid from both zucchini and potatoes.
2. Sauté Aromatics
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Heat a splash of vegetable oil in a pan over medium heat. Add chopped red onion and sauté until translucent (~3 minutes).
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Add grated carrot, diced yellow and red bell peppers, and minced garlic. Sauté another 2–3 minutes until softened.
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Stir in diced tomato and cook briefly. Add the drained zucchini and potatoes; mix and heat through for 1–2 minutes. Season lightly with salt and pepper.
3. Combine Egg Batter
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In a large bowl, whisk eggs with salt, black pepper, and dried garlic. Stir in 3 Tbsp flour until smooth.
4. Assemble the Bake
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Preheat oven to 180 °C (350 °F) and grease a baking dish with oil.
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Spread the sautéed vegetable mixture evenly across the bottom. Gently pour the egg-flour mixture over the vegetables, ensuring even coverage.
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Sprinkle grated cheese on top.
5. Bake to Perfection
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Bake in the oven for 25 minutes, or until the egg is set, edges are golden, and cheese is melted and bubbling.
6. Prepare the Dill Mayo-Ketchup Sauce
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While the bake cooks, mix together chopped pickled cucumber, minced garlic, mayonnaise, ketchup, and fresh dill. Taste and adjust seasoning.
7. Garnish and Serve
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Once baked, remove the dish and top with chopped green onions and parsley. Serve warm with a side of the tangy mayo-ketchup sauce.
Nutritional Information (Per serving, approx. 6 servings)
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Calories: ~260 kcal
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Protein: 12 g
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Fat: 14 g
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Carbohydrates: 20 g
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Fiber: 3 g
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Sodium: 540 mg
Origins and Popularity
This vegetable-forward egg bake echoes Mediterranean and Eastern European traditions, where seasonal produce is oven-baked in a custard of eggs and cheese. Known by various names—like frittata (Italy) or zapekanka (Russia)—this casserole– style dish has widespread appeal on cooking platforms due to its simplicity and versatility.
Reasons Why You’ll Love This Recipe
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Simple, colorful, and flavorful: A rainbow of vegetables in every bite.
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One-dish convenience: Less cleanup, full-on satisfaction.
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Great for make-ahead: Prep ahead and bake fresh.
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Customizable: Swap in seasonal vegetables or cheese.
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Crowd-pleasing: Perfect for family meals or buffet tables.
Health Benefits
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Zucchini and bell peppers: Loaded with fiber, vitamins A and C.
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Potatoes: Offer potassium and complex carbs.
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Eggs & cheese: Provide protein and calcium.
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Garlic, onion, and dill: Bring antioxidants and fresh flavor.
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Low in refined carbs: Flour is modest, and vegetables dominate the dish.
Serving Suggestions
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Serve with a crisp mixed greens salad and vinaigrette to balance richness.
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Pair with whole grain toast or warm pita.
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Add grilled chicken or smoked salmon on the side for more protein.
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Offer the dill sauce as a dip or drizzle—great for grazing.
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Serve with light beverages, such as iced herbal tea or lemonade.
Common Mistakes to Avoid
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Not draining vegetables: Excess moisture leads to soggy bake.
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Crowding the pan: Spread mixture evenly so the egg cooks uniformly.
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Skipping seasoning: Pre-season vegetables for depth of flavor.
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Skipping cheese topping: It boosts color, taste, and texture.
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Overbaking: Remove once edges are golden and egg is set to avoid dryness.
Pairing Recommendations
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Drinks: Crisp white wine (Pinot Grigio), light beer, or refreshing lemonade.
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Sides: Pickled vegetables like cucumbers or beets.
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Spread: Hummus or tzatziki adds extra variety.
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Dessert: Fruit salad or berry yogurt for a light ending.
Cooking Tips
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Use a mandoline for uniform slicing of zucchini and potatoes.
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Adjust heat: medium-high sears vegetables, while an oven finish sets the egg gently.
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Substitute flour with chickpea flour for gluten-free option.
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Add herbs like thyme or basil into the egg mix for aromatic layers.
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For crispier edges, broil on low for 2 minutes at the end (watch carefully).
Similar Recipes to Try
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Cheesy sweet potato frittata
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Mediterranean vegetable strata
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Classic Italian frittata with zucchini & onion
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Greek egg-lemon (avgolemono) casserole
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Quiche-style egg bake with spinach & feta
Variations to Try
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Spicy: Mix in chopped chili or hot paprika.
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Cheese swaps: Try feta, goat cheese, or gruyère.
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Meaty twist: Add cooked sausage or diced ham.
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Herbaceous: Fold in cilantro and chives.
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Eggless option: Use chickpea batter topped with vegetable layer.
Ingredient Spotlight: Zucchini
Zucchini, a summer squash rich in vitamins A, C, and potassium, brings mild sweetness and bulk to this bake. High in fiber and water, it helps create a fluffy yet hearty dish. Just remember to drain it well after salting—this extra step ensures crisp edges and no extra moisture.
Conclusion
This Zucchini & Vegetable Egg Bake is the ultimate in colorful, wholesome cooking that feels like comfort food with a healthy twist. With easy prep, flavorful veggies, and a creamy dill sauce, it delivers satisfaction with minimal effort. Whether you’re feeding family or guests, this dish is designed to please with its vibrant presentation and nutritious goodness. Bake it once, and it’s certain to become a repeat star in your recipe rotation.
10 Comprehensive Frequently Asked Questions
1. Can I use frozen vegetables?
Yes, but thaw and drain well to avoid excess moisture.
2. Can this be made ahead?
Yes—assemble and refrigerate, then bake when ready. Best baked within 24 hours.
3. Is it gluten-free?
Yes—omit the flour or use chickpea/rice flour as a substitute.
4. Can I bake at a different temperature?
Yes—180 °C is ideal. Baking at 160 °C lengthens baking time, 200 °C shortens it.
5. Does it freeze well?
Yes—cool completely, then freeze in portions. Reheat in oven for best texture.
6. What’s the best cheese to use?
Melting cheeses like mozzarella work well; feta adds tanginess; cheddar gives sharp flavor.
7. How do I keep it from getting soggy?
Drain veggies well, pre-cook them slightly, and bake long enough for the egg to set.
8. Can I skip the dill sauce?
Absolutely—serve with plain yogurt or a squeeze of lemon instead.
9. How long does it last in the fridge?
Up to 3 days in an airtight container. Reheat gently or serve cold.
10. Can I double the recipe?
Yes! Bake in a larger pan and adjust the baking time upward by 5–10 minutes.