Baked Zucchini, Tomato & Herb Egg Casserole
This recipe is based on the dish shown: a rustic, crustless egg bake packed with zucchini, cherry tomatoes, cheese, garlic, and herbs. Similar zucchini-and-tomato egg bakes use eggs, zucchini, tomatoes, basil/herbs, and mozzarella or Parmesan, and are typically baked until puffed and set.
M
Mount Carmel Health
+1
Yield
6 servings
Prep: 20 minutes
Bake: 35–45 minutes
Rest: 10 minutes
Total: about 1 hour 10 minutes
Ingredients
8 large eggs
2 medium zucchini, about 450–500 g, sliced into 3–5 mm rounds
250–300 g cherry tomatoes, halved
1 small onion, finely diced
2 cloves garlic, minced
1½ tbsp extra-virgin olive oil
½ cup shredded mozzarella
¼ cup finely grated Parmesan
2 tbsp fresh basil or parsley, chopped
1 tsp dried thyme
½ tsp dried oregano
½ tsp salt, plus more for the vegetables
¼ tsp freshly ground black pepper
¼ tsp red-pepper flakes, optional
2 tbsp milk or cream, optional, for a softer egg texture
Optional topping
Extra Parmesan
A few whole cherry tomatoes
Fresh thyme or basil
Small drizzle of olive oil
Detailed Method
1. Prepare the oven and dish
Preheat your oven to 375°F / 190°C.
Lightly grease an approximately 9-inch / 23-cm round baking dish or an 8 × 8-inch square dish with olive oil.
2. Prepare the zucchini
Slice the zucchini evenly. Sprinkle lightly with salt and leave for 5–10 minutes.
Pat away excess moisture with paper towels.
Why? Zucchini contains a lot of water, and salting/blotting helps prevent a watery casserole. This is also why recipes for zucchini-tomato casseroles commonly recommend removing excess moisture before baking.
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Easy Low Carb
3. Sauté the aromatics
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add:
Onion
Garlic
Red-pepper flakes, if using
Cook for 2–3 minutes.
Add the zucchini and cook another 4–5 minutes, just until it begins to soften. Don’t fully cook it.
Remove from the heat and allow it to cool for a few minutes.
4. Prepare the egg mixture
Whisk the eggs in a large bowl.
Add:
Milk/cream, if using
Salt
Black pepper
Thyme
Oregano
Half of the basil/parsley
About half of the mozzarella
Parmesan
Whisk until well combined.
5. Assemble
Spread the sautéed zucchini and onion mixture over the bottom of the baking dish.
Arrange the cherry tomatoes throughout, with some cut-side up.
Pour the egg mixture evenly over the vegetables.
Scatter the remaining mozzarella over the top.
Add a few extra tomato halves and a sprinkle of thyme for the attractive rustic appearance shown in your picture.
6. Bake
Bake uncovered at 375°F / 190°C for approximately 35–45 minutes.
The casserole is ready when:
The center is set rather than liquid.
The eggs are slightly puffed.
The edges are golden.
The cheese is lightly browned.
If the top browns too quickly, loosely cover it with foil.
Egg-and-zucchini bakes commonly take around 30–50 minutes depending on the quantity and depth of the dish.
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Paleo Gluten Free
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7. Rest before cutting
Remove from the oven and let it rest for 10 minutes.
This is important—the eggs finish setting as the casserole cools slightly, making it much easier to cut into neat portions.
Garnish with fresh basil or thyme and serve warm.
Estimated Nutrition
For 1/6 of the casserole, assuming the ingredients above:
Nutrient Approx. amount
Calories 250–280 kcal
Protein 17–19 g
Carbohydrates 8–10 g
Fiber 2–3 g
Total fat 17–19 g
Saturated fat 5–6 g
Cholesterol 250–285 mg
Sodium 400–500 mg
Sugar 4–5 g
These are estimates; the exact numbers change substantially with the cheese, egg size, oil and amount of salt used. For comparison, published zucchini-tomato egg bakes range around 158–162 calories per serving with different ingredient proportions.
P
Paleo Gluten Free
+1
Nut information
This recipe contains no nuts or peanuts.
However:
Parmesan can have a naturally nutty flavor, but it is not a tree nut.
If preparing for someone with a severe allergy, check the labels on cheese and any packaged seasonings for cross-contact warnings.
For a completely nut-free kitchen, use products specifically labeled according to the allergy requirements you’re following.
⭐ Tips for the Best Casserole
Don’t skip draining the zucchini. Excess water is the biggest reason vegetable egg bakes become watery.
Use cherry tomatoes rather than very juicy large tomatoes. They hold their shape better and give the casserole attractive roasted tomato pockets.
Don’t overbake. Once the center is just set, take it out. Overcooked eggs become rubbery.
For a more golden top: switch to the broiler/grill for 1–2 minutes at the end, watching continuously.
For more flavor: add ½ tsp smoked paprika, a little fresh rosemary, or 1–2 tbsp pesto.
For more protein: add cooked chicken, turkey, or beans. Similar published zucchini egg bakes also use beans or other protein additions as variations.
M
Mount Carmel Health
For low-carb: the recipe is already relatively low in carbohydrates; serve with a green salad rather than bread or potatoes.
Recipe Q&A
Can I make it ahead?
Yes. Bake it, cool it, cover and refrigerate. Reheat individual portions in the microwave or reheat the whole casserole gently in a 325°F / 165°C oven.
Can I freeze it?
Yes, although the zucchini and tomatoes may become somewhat softer after thawing. Cool completely, portion, wrap well and freeze.
Why is my casserole watery?
Usually because the zucchini or tomatoes released too much water. Salt and blot zucchini beforehand, avoid excessively juicy tomatoes, and don’t overcrowd the dish.
Can I use regular tomatoes?
Absolutely. Roma tomatoes are particularly good because they contain less water. If using very juicy tomatoes, remove some seeds and pulp first.
Can I use feta instead of mozzarella?
Yes. Feta gives it a saltier, tangier Mediterranean flavor.
Can I make it dairy-free?
Yes. Omit the cheese or use a suitable dairy-free cheese. The eggs themselves provide plenty of structure.
Can I make it without eggs?
Not with this exact recipe—the eggs are the main setting ingredient. For an egg-free version, you’d need a different binder such as chickpea flour/tofu.
Can I add meat?
Yes. Cooked bacon, sausage, diced ham or shredded chicken work well. Add 150–200 g cooked meat to the vegetables before adding the egg mixture.
Is it good for breakfast?
Definitely. It also works well for brunch, lunch or a light dinner; zucchini-tomato egg bakes are commonly served across all of these meals.
M
Mount Carmel Health
+1
What should I serve with it?
Try a green salad, avocado, roasted potatoes, crusty bread, or fresh fruit. For a lighter meal, salad and the casserole are enough.
How do I know when it’s fully cooked?
Insert a knife into the center. It should come out mostly clean, with the center no longer visibly liquid or jiggly. For the best texture, remove it as soon as the eggs are set.