A creamy, cheesy vegetable casserole loaded with fresh zucchini, golden mushrooms, herbs, and melted cheese. It has a texture similar to a crustless quiche and makes a great breakfast, brunch, lunch, or light dinner. Zucchini-and-mushroom egg bakes commonly combine eggs, vegetables, and cheese and are baked until the center is set.
Ingredients
- 2 medium zucchini, thinly sliced
- 8 oz (225 g) mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 large eggs
- ½ cup milk
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp fresh parsley or thyme, chopped
- Optional: ¼ tsp red pepper flakes
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Slice the zucchini into thin rounds. Pat them dry with paper towels to remove excess moisture.
- Heat olive oil in a skillet over medium-high heat.
- Add onion and cook for 2–3 minutes. Add garlic and cook for another 30 seconds.
- Add mushrooms and cook for 5–7 minutes, until their moisture evaporates and they become golden.
- Add half of the zucchini and cook for about 2–3 minutes just to soften slightly.
- In a large bowl, whisk together eggs, milk, salt, pepper, thyme, and Italian seasoning.
- Stir in 1 cup mozzarella and ¼ cup Parmesan.
- Spread the cooked vegetables into the prepared baking dish.
- Pour the egg-and-cheese mixture evenly over the vegetables.
- Arrange the remaining zucchini slices and mushrooms on top.
- Sprinkle with the remaining mozzarella and Parmesan.
- Bake for 30–40 minutes, until golden on top and the center is completely set.
- Let it rest for 5–10 minutes, then garnish with fresh herbs and slice.
Tip: Sautéing the mushrooms first helps remove excess moisture and gives the finished bake better texture. Similar zucchini-mushroom casseroles use this technique before baking.
Estimated Nutrition
Per serving, based on 6 servings:
- Calories: ~285 kcal
- Protein: ~18 g
- Carbohydrates: ~9 g
- Fat: ~20 g
- Fiber: ~2 g
- Sugar: ~4 g
- Calcium: ~300 mg
Nutrition is an estimate and can vary depending on the cheese, milk, and amount of oil used.
Q&A
Q: Can I make this without milk?
Yes. You can use unsweetened almond milk or simply replace it with a little extra egg.
Q: Can I use cheddar instead of mozzarella?
Absolutely. Cheddar gives it a stronger, richer flavor.
Q: Can I add chicken?
Yes. Add about 1 cup cooked, shredded chicken for a higher-protein meal.
Q: How do I stop the casserole from becoming watery?
Cook the mushrooms until their liquid has evaporated and pat the zucchini dry before baking.
Q: Can I prepare it ahead of time?
Yes. Store leftovers covered in the refrigerator for up to 3–4 days and reheat before serving. Egg-and-vegetable bakes are also suitable for make-ahead meals.
Q: Can I freeze it?
Yes. Cool completely, portion it, wrap well, and freeze. Thaw overnight in the refrigerator before reheating.