Contents
- 1 The First Bite That Changed Everything
- 2 My Messy (But Delicious) First Try
- 3 Why This Dish Shines
- 4 A Slice of History
- 5 Ingredients:
- 6 How to Make a Veggie-Packed Crustless Zucchini Breakfast Bake
- 7 3 Fun Twists on This Zucchini Bake
- 8 Serving Ideas for Your Zucchini Bake
- 9 Keep It Fresh or Freeze It
- 10 Quick Fixes for Common Hiccups
- 11 Your Questions, Answered
- 12 Let’s Dish Together
- 13 Veggie-Packed Crustless Zucchini Breakfast Bake
The First Bite That Changed Everything
I still remember the smell of garlic and herbs wafting from my neighbor’s kitchen. She handed me a warm slice of this bake—eggs fluffy, zucchini tender, cheese stretchy. One bite, and I was hooked. Ever wondered how a simple veggie dish can feel like a hug? Now I make it weekly. It’s my go-to for lazy mornings or feeding hungry guests. Try it—you’ll taste why.My Messy (But Delicious) First Try
The first time I made this, I forgot to grease the pan. Half the bake stuck to the dish! But the flavors? Perfect. Cooking teaches us to embrace flaws—the best meals often come from mistakes. Now I keep spray oil front and center. Share your own kitchen blunders below—did a flop ever turn into a win?Why This Dish Shines
– Gouda and Swiss melt into creamy pockets, balancing the zucchini’s mild crunch. – Parmesan on top adds a salty, golden crust—no bread needed. Which flavor combo surprises you most? Is it the cheese duo or the herby egg base? Vote in the comments!A Slice of History
This bake nods to rustic French egg dishes, like a crustless quiche. Farmers used fresh garden veggies and local cheeses. *Did you know?* Zucchini became popular in the U.S. in the 1920s. Now it’s a summer staple. What’s your favorite way to use zucchini? Tell me below!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Zucchinis | 2-3 medium | Sliced into half moons |
| Gouda cheese | 5 slices | |
| Swiss cheese | 3 slices | |
| Large eggs | 10 | |
| Italian Seasoning | 2 teaspoons | |
| Salt & pepper | To taste | |
| Shredded parmesan cheese | ¼ cup |
How to Make a Veggie-Packed Crustless Zucchini Breakfast Bake
Step 1 Preheat your oven to 375°F (190°C). Grab a deep pie plate or 9×9 pan and spray it with non-stick spray. Slice 2-3 zucchinis into thin half-moons. Layer them evenly in the dish. Step 2 Break 5 gouda and 3 swiss cheese slices into halves. Alternate zucchini and cheese layers, ending with either. Aim for 3-4 zucchini layers total. Press down gently to fit. Step 3 Whisk 10 eggs with salt, pepper, and 2 tsp Italian seasoning. Pour over the layers, covering all zucchini. (Hard-learned tip: Pour slowly to avoid gaps.) Sprinkle parmesan on top. Step 4 Bake 35-45 minutes until the center isn’t jiggly. Let cool 5 minutes before slicing. Serve warm for the best flavor. What’s your go-to cheese for egg bakes? Share below! Cook Time: 40 minutes Total Time: 55 minutes Yield: 6 servings Category: Breakfast, Vegetarian3 Fun Twists on This Zucchini Bake
Spicy Kick Add diced jalapeños or red pepper flakes between layers. Heat lovers will crave this version. Meat Lover’s Toss in cooked bacon or ham with the cheese. Protein-packed and hearty. Garden Fresh Mix in diced tomatoes or spinach for extra veggies. Perfect for summer. Which twist would you try first? Vote in the comments!Serving Ideas for Your Zucchini Bake
Pair slices with toasted sourdough or a crisp green salad. Garnish with fresh basil or chives. For drinks, try orange juice (non-alcoholic) or a mimosa (boozy). Which would you choose tonight?
Keep It Fresh or Freeze It
Store leftovers in the fridge for up to 3 days. Cover tightly with foil or plastic wrap. Reheat slices in the microwave for 1-2 minutes. *Fun fact*: This bake tastes even better the next day as flavors meld. Freeze cooled slices in airtight bags for 2 months. Thaw overnight in the fridge before reheating. Batch-cooking tip: Double the recipe and freeze half for busy mornings. Why this matters: Meal prep saves time and cuts food waste. Ever tried freezing breakfast bakes? Share your tricks below!Quick Fixes for Common Hiccups
Issue 1: Soggy zucchini? Salt slices and let sit 10 minutes before layering. Pat dry with paper towels. Issue 2: Eggs not setting? Bake 5-10 minutes longer or cover with foil to prevent over-browning. Issue 3: Cheese sinking? Chill layered dish for 15 minutes before adding eggs. Why this matters: Small tweaks make big differences in texture. My neighbor swears by the salting trick—her bakes turn out perfect every time. Which issue do you face most often?Your Questions, Answered
Q: Can I make this gluten-free? A: Yes! This recipe has no flour or grains. Q: How far ahead can I prep it? A: Assemble the night before. Cover and refrigerate. Bake in the morning. Q: What cheese swaps work? A: Try cheddar, mozzarella, or pepper jack for a twist. Q: Can I halve the recipe? A: Use a smaller pan and bake 25-30 minutes. Q: Any veggie add-ins? A: Diced bell peppers or spinach blend well. Would you try mushrooms?Let’s Dish Together
I’d love to see your creations! Snap a pic and tag Savory Discovery on Pinterest. Your twists inspire me to keep experimenting. Breakfast should be easy and joyful—just like this bake. Happy cooking! —Elowen Thorn.
Veggie-Packed Crustless Zucchini Breakfast Bake
Description
A delicious and healthy breakfast bake packed with zucchini, eggs, and cheese.
Ingredients
Instructions
- Pre-heat oven to 375-degrees F (190-degrees C).
- Spray a deep pie plate with non-stick cooking spray and set aside (if you don’t have one of these, a 9×9 pan will work).
- Wash and slice your zucchinis into thin discs. The goal is to create 3-4 zucchini layers in your pie dish, so the number of zucchinis needed will depend on the size of zucchinis.
- Layer the zucchini and sliced cheeses. Start by placing a single layer of zucchini discs across the bottom of your pie plate. Break the gouda and swiss cheese slices into halves, and place 2 and ½ slices of cheese over the first layer of zucchinis. Place a second layer of zucchinis over the cheese and continue to alternate zucchinis and cheese slices until you have 3 layers of zucchinis (or 4 if that better fills your pie plate). You can end with a layer of zucchini or cheese – either will work.
- Whisk your eggs, salt, pepper, and Italian Seasoning in a medium bowl to combine. Pour over your zucchinis and cheese (try to move your bowl and change the location where you are pouring your eggs to get good coverage). If any zucchinis are not covered in egg, gently push them down into the egg to coat them.
- Sprinkle shredded parmesan cheese across top of the dish and top with Italian Seasoning for color.
- Place in the oven and bake for 35-45 minutes until your eggs are cooked (center of the dish is no longer jiggly).
- Let cool for about 5-minutes, slice, and serve.
Notes
- For a variation, try adding diced bell peppers or mushrooms for extra flavor.
Zucchini, Breakfast, Bake, Eggs, Cheese