Zucchini Feta Egg Casserole

$- 2 medium zucchinis, grated - 1 cup crumbled feta cheese - 6 large eggs - 1/2 cup milk (or dairy-free alternative) The main ingredients create a nice balance. Zucchini adds moisture and fiber. Feta cheese brings a creamy, salty flavor. Eggs bind everything together while milk keeps it soft. - 1/2 cup cherry tomatoes, halved - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons olive oil Other ingredients add layers of taste. Cherry tomatoes offer sweetness and color. Onion and garlic give depth and aroma. Olive oil helps cook the veggies and enhances flavor. - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper Seasoning is key for taste. Oregano adds an earthy note. Salt boosts all flavors, while black pepper brings a touch of heat. These simple seasonings let the veggies shine. This dish is not only tasty but also easy to make. For the full recipe, check out the details above. - Preheat the oven: Set your oven to 375°F (190°C). This ensures even cooking. - Sauté the onions and garlic: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add 1 small onion, finely chopped. Cook for about 3-4 minutes until it turns translucent. Next, add 2 cloves of minced garlic and stir until fragrant, about 1 minute. - Add zucchini and cook until soft: Grate 2 medium zucchinis and add them to the pan. Cook for another 5 minutes. Stir often until the zucchini softens and loses excess moisture. Remove from heat and let it cool a bit. - Combine egg mixture and zucchini: In a bowl, whisk 6 large eggs, 1/2 cup milk, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well. Then, add the cooked zucchini mixture, 1 cup crumbled feta cheese, and 1/2 cup halved cherry tomatoes. Stir until everything is well combined. - Pour into the baking dish: Grease a 9x9-inch baking dish. Pour the egg-zucchini mix into the dish, spreading it evenly. - Bake until set: Place the dish in the oven and bake for 25-30 minutes. The casserole is done when it is set and the top is golden. For a full overview, you can check the Full Recipe. To make your zucchini feta egg casserole just right, start with the zucchini. Grate it and then squeeze out extra moisture using a clean kitchen towel. This step keeps your dish from turning soggy. For fluffy eggs, whisk them well. Air is key, so beat until they are light and frothy. Mixing in the eggs gently helps maintain that fluffiness. Fresh herbs can boost the taste of your casserole. Try adding fresh basil or parsley as a garnish. They add color and flavor. For a little kick, mix in spices like paprika or cayenne pepper. Just a pinch can make a big difference in taste without overwhelming the dish. This casserole shines at brunch. Serve it warm with a fresh salad on the side. You can also pair it with crusty bread for a complete meal. For a lighter touch, add some sliced avocado or a dollop of yogurt. These sides balance the flavors and textures beautifully. {{image_2}} You can easily change the cheese in this dish. Try using goat cheese for a tangy twist. Mozzarella gives a creamy texture. You can also use cheddar for a sharper taste. Adding proteins can make this dish heartier. Chopped ham adds a savory flavor. Cooked bacon gives a nice crunch. You can even mix in cooked sausage for a meaty bite. If you need a gluten-free option, this recipe is already safe. Just ensure your other ingredients, like cheese and milk, are gluten-free. For a dairy-free version, use a plant-based milk. Substitute feta with a dairy-free cheese. There are many great options on the market today. You can cook this casserole in a slow cooker. Just mix all the ingredients and pour them in. Set it on low for about 3-4 hours. This method keeps it moist and easy. The air fryer is another fun way to make this dish. Pour your mixture into an air fryer pan. Cook at 350°F for about 20-25 minutes. You’ll get a crispy top layer that is hard to resist. This recipe is a great base. You can make it your own! For the full recipe, check the details above. After enjoying your Zucchini Feta Egg Casserole, store any leftovers in an airtight container. This keeps the flavors fresh and the texture just right. Place the casserole in the fridge right away. It will stay good for up to 3-4 days. Make sure it cools to room temp before sealing. This helps avoid extra moisture. If you want to keep it longer, freezing is a great option. First, let the casserole cool completely. Cut it into squares for easy serving. Wrap each piece tightly in plastic wrap. Then, place the wrapped portions in a freezer bag. You can freeze it for up to 3 months. To reheat frozen portions, take them out of the freezer and let them thaw overnight in the fridge. This helps maintain the taste and texture. You can reheat the casserole in the oven or microwave. For the oven method, preheat it to 350°F (175°C). Place the casserole pieces on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes until warm. For microwave reheating, place a piece on a microwave-safe plate. Heat for 1-2 minutes, checking every 30 seconds. This way, it warms evenly without drying out. Enjoy your dish just like fresh! You can prepare this dish a day in advance. Cook the zucchini, onion, and garlic as directed. Mix it with the egg mixture and pour it into your baking dish. Cover it tightly with plastic wrap and place it in the fridge. When you are ready to bake, remove the wrap and bake as usual. This saves time and makes busy mornings easier. Yes, you can switch up the veggies! Try using spinach, bell peppers, or mushrooms. Just chop them finely and sauté them like the zucchini. Keep in mind that different vegetables may change the flavor and texture a bit. Experiment to find your favorite mix! If you need an egg substitute, use flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes until thick. This works well in most egg dishes, including this casserole. You can also try silken tofu, blended until smooth, as another option. This blog post covered a delicious zucchini dish, focusing on key ingredients like zucchini, feta, and eggs. We explored how to prepare, cook, and bake for best results. Remember to balance flavors with fresh herbs and seasonings while managing moisture for the right texture. You can customize this dish with variations to suit dietary needs. With proper storage and reheating tips, you can enjoy your creation later. Now, go ahead and get creative in the kitchen! Your culinary adventure awaits!$

Discover the deliciousness of this Zesty Zucchini Feta Egg Casserole! Packed with fresh zucchini, creamy feta, and colorful cherry tomatoes, this dish is perfect for breakfast or brunch. Easy to make and full of flavor, it’s a great way to start your day. Click through to explore the full recipe and bring a burst of zest to your next meal! You won't want to miss trying this scrumptious casserole!

Print Recipe Pin Recipe

Ingredients

2 medium zucchinis, grated

1 cup crumbled feta cheese

6 large eggs

1/2 cup milk (or dairy-free alternative)

1/2 cup cherry tomatoes, halved

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

Fresh basil leaves, for garnish

Instructions

Preheat the oven to 375°F (190°C).

In a large sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and grated zucchini to the pan. Cook for another 5 minutes, stirring occasionally, until the zucchini is soft and any excess moisture has evaporated. Remove from heat and let cool slightly.

In a mixing bowl, whisk together the eggs, milk, oregano, salt, and black pepper until well combined.

Stir in the cooked zucchini mixture, crumbled feta cheese, and halved cherry tomatoes into the egg mixture. Mix until everything is evenly incorporated.

Pour the mixture into a greased 9x9-inch baking dish, spreading it out evenly.

Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is slightly golden.

Allow to cool for a few minutes before slicing into squares.

Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6