Mushroom Zucchini Egg Bake
Mushroom Zucchini Egg Bake combines tender zucchini, sautéed mushrooms, eggs, basil, and melted cheddar. This comforting vegetarian casserole works well for breakfast, brunch, lunch, or a simple family dinner.
Equipment
- Casserole dish
- medium mixing bowl
- skillet
- Steamer basket
- Whisk
Ingredients
- 12 ounces Zucchini peeled and cubed
- 1 small Onion chopped
- 1½ tablespoons Unsalted Butter
- 6 ounces Mushrooms sliced
- 3 large Eggs lightly beaten
- 1⅓ cups Cheddar Cheese grated
- ¾ teaspoon Dried Basil
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper freshly ground
- 1 teaspoon Unsalted Butter for greasing
Instructions
- Preheat the oven to 325°F (160°C).
- Melt the butter in a skillet.
- Sauté the mushrooms and onion until the onion is soft and the mushrooms are tender.
- While the vegetables are sautéing, steam the zucchini until tender and mash it coarsely.
- In a medium-sized bowl, combine the mashed zucchini and eggs.
- Add the sautéed mushrooms and onions to the zucchini-egg mixture and stir to combine.
- Season with dried basil, salt, and pepper.
- Pour the mixture into a greased casserole dish and bake, covered, for about 30 minutes, or until the eggs have set.
- Uncover the dish and sprinkle the grated cheddar cheese on top.
- Continue baking until the cheese is melted and bubbly.
Notes & Wine Advice
Serving Suggestions
Serve the casserole warm with toasted bread, roasted potatoes, a green salad, or sliced tomatoes. It is suitable for breakfast, brunch, or a light dinner. For a larger brunch, pair it with our Italian Zucchini Herb Frittata.Recipe Notes
Drain the steamed zucchini thoroughly before mashing it because excess moisture can prevent the eggs from setting properly. Cook the mushrooms until their released liquid has evaporated. The casserole is ready when the centre feels firm and no liquid egg remains.Variations
Replace cheddar with Monterey Jack, mozzarella, Parmesan, or goat cheese. Add spinach, roasted peppers, chopped chives, thyme, or red pepper flakes. Broccoli, leek, or cooked potato can replace part of the zucchini.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 light Pinot Noir complements the earthy mushrooms and melted cheddar. A lightly oaked Chardonnay is a suitable white alternative for the rich egg and cheese filling.Nutrition values
Serving: 1 portion | Calories: 340 kcal | Carbohydrates: 15 g | Protein: 18 g | Fat: 24 g | Saturated Fat: 14 g | Sodium: 590 mg | Sugar: 4 g