Cheddar Zucchini Egg Casserole
Cheddar Zucchini Egg Casserole combines tender zucchini, eggs, sharp cheddar, onion, green pepper, and garlic. This simple vegetarian bake works well as a main course, brunch dish, or substantial vegetable side.
Equipment
- medium mixing bowl
- oven
- Steamer basket
- Whisk
Ingredients
For the Zucchini
- 2 medium Zucchini peeled and cubed
- 1 teaspoon Unsalted Butter for greasing
For the Egg and Cheese Mixture
- 2 large Eggs lightly beaten
- ¼ cup Whole Milk
- 1 teaspoon Baking Powder
- 2 tablespoons All-Purpose Flour
- 1⅓ cups Cheddar Cheese grated
- ⅓ cup Onion chopped
- 3 tablespoons Green Bell Pepper chopped
- 2 cloves Garlic minced
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper freshly ground
Instructions
Prepare the Zucchini
- Preheat the oven to 350°F (175°C).
- Grease a baking dish with the butter.
- Steam the zucchini for approximately 8 minutes until almost tender.
- Drain the zucchini thoroughly.
- Let the zucchini cool for approximately 5 minutes.
Prepare the Egg and Cheese Mixture
- Place the lightly beaten eggs in a medium mixing bowl.
- Add the milk, baking powder, and flour.
- Whisk until smooth and no flour lumps remain.
- Add the grated cheddar, onion, green pepper, garlic, kosher salt, and black pepper.
- Stir until evenly combined.
Assemble and Bake the Casserole
- Add the cooled zucchini to the egg and cheese mixture.
- Fold gently until the zucchini is evenly coated.
- Pour the mixture into the prepared baking dish.
- Spread the mixture into an even layer.
- Bake uncovered for approximately 30 minutes until the surface is golden and the centre is set.
- Remove the casserole from the oven.
- Let it rest for 5 minutes before cutting and serving.
Notes & Wine Advice
Serving Suggestions
Serve the casserole warm with a green salad, roasted potatoes, crusty bread, or sliced tomatoes. Smaller portions work well alongside grilled chicken or baked fish. For a vegetarian zucchini meal, pair it with our Cottage Cheese Zucchini Boats.Recipe Notes
Steam the zucchini only until almost tender because it continues cooking in the oven. Drain it thoroughly and allow it to cool before adding it to the egg mixture. Excess moisture can prevent the centre from setting and make the casserole watery.Variations
Replace cheddar with Monterey Jack, mozzarella, Gouda, or Parmesan. Add chopped mushrooms, spinach, roasted peppers, sweetcorn, or fresh herbs. Gluten-free all-purpose flour can replace regular flour when preparing a gluten-free version.Storage
Refrigerate leftovers in an airtight container for up to three days. Reheat individual portions in the oven, air fryer, or microwave until hot throughout. The casserole can also be served chilled or at room temperature.Wine Advice
A crisp Sauvignon Blanc balances the richness of the cheddar and eggs. A chilled Pinot Grigio is another refreshing choice for the mild zucchini and green pepper.Nutrition values
Serving: 1 portion | Calories: 350 kcal | Carbohydrates: 25 g | Protein: 15 g | Fat: 20 g | Saturated Fat: 11 g | Sodium: 620 mg | Sugar: 5 g