Cheesy Zucchini Egg Bake – Healthy Keto Meal
This Cheesy Zucchini Egg Bake is a fluffy, protein-packed breakfast casserole made with fresh zucchini, eggs, and melty cheese. It’s low-carb, gluten-free, and perfect for brunch or meal prep.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 2 medium zucchinis, grated and drained
- 6 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- ¼ cup milk or cream (optional)
- ½ cup chopped onion (optional)
- 1 garlic clove, minced
- 1 tsp dried herbs (thyme or oregano)
- Salt and pepper to taste
- Butter or oil for greasing
Instructions
- Preheat oven to 375°F. Grease an 8×8-inch baking dish.
- Grate zucchini and squeeze out moisture.
- Sauté onion and garlic until soft (optional).
- In a bowl, whisk eggs, milk, herbs, salt, and pepper.
- Fold in zucchini, cheese, and aromatics.
- Pour into pan and top with extra cheese.
- Bake 30–35 minutes, until set and golden.
- Cool slightly, slice, and serve warm.
Notes
- Store in fridge up to 4 days
- Freeze slices for up to 1 month
- Add spinach, tomatoes, or bacon for variations