A delicious, colorful zucchini and cherry tomato egg bake with melted cheese and herbs. It’s similar to a crustless frittata and works beautifully for breakfast, brunch, lunch, or a light dinner. Similar zucchini-and-tomato bakes commonly use eggs as the binder and feta/Parmesan for flavor.
Ingredients
- 2 medium zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- 5 large eggs
- ½ cup crumbled feta cheese
- ¼ cup shredded Parmesan or mozzarella
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp black pepper
- ¼ tsp salt, or to taste
- 2 tbsp fresh parsley, chopped
- Optional: ¼ tsp red pepper flakes
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a 9-inch baking dish with olive oil.
- Arrange the zucchini slices and cherry tomatoes evenly in the dish.
- Whisk the eggs in a bowl. Add feta, Parmesan, garlic, oregano, thyme, black pepper, and a little salt.
- Pour the egg mixture evenly over the vegetables.
- Drizzle the remaining olive oil over the top and sprinkle with parsley.
- Bake uncovered for 30–40 minutes, until the center is set and the top is golden.
- Let it rest for 5–10 minutes before slicing.
- Garnish with fresh parsley and serve warm.
Tip: Zucchini and tomatoes contain a lot of water, so patting the zucchini dry before baking helps prevent a watery casserole.
Nutrition Information
Estimated per serving, based on 6 servings:
- Calories: ~230 kcal
- Protein: ~13 g
- Carbohydrates: ~7 g
- Fat: ~17 g
- Fiber: ~2 g
- Sugar: ~4 g
Nutrition is an estimate and will vary depending on the exact cheese, egg size, and amount of olive oil used.
Q&A
Q: Can I make this ahead of time?
A: Yes! Refrigerate it in an airtight container for up to 3–4 days and reheat individual portions.
Q: Can I use mozzarella instead of feta?
A: Absolutely. Mozzarella gives a milder, creamier flavor.
Q: Can I add other vegetables?
A: Yes. Spinach, bell peppers, mushrooms, or onions work well.
Q: Is this recipe vegetarian?
A: Yes, as written, it is vegetarian.
Q: Can I eat it for breakfast?
A: Definitely. Egg-and-zucchini bakes are commonly served as breakfast or brunch and can also work as a light lunch or dinner.