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Top-down view of a cheesy baked zucchini egg slice

Baked zucchini egg slice with cheese

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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Course: Breakfast
Cuisine: Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchinis grated and squeezed dry
  • 6 large eggs
  • 1 cup shredded sharp cheddar or mozzarella
  • 1/2 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1/2 cup all-purpose flour or almond flour
  • 1 tsp baking powder
  • 1/4 cup fresh parsley chopped
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 350°F (180°C) and grease a 9-inch square baking dish.
  2. Prep Zucchini: Grate zucchini, salt lightly, let sit for 10 mins, then squeeze out all liquid using a kitchen towel.
  3. Sauté: Briefly sauté onion and garlic in a teaspoon of olive oil until softened.
  4. Mix: In a large bowl, whisk eggs and olive oil. Stir in cheeses, herbs, and the sautéed onion/garlic.
  5. Combine: Fold in the zucchini. Sift in the flour and baking powder, stirring until just combined.
  6. Bake: Pour into the prepared dish. Bake for 35–45 minutes until golden and set.
  7. Serve: Let cool for 15 minutes before slicing into squares.

Notes

  • Moisture Control: This is the most critical step. After salting the grated zucchini, squeeze it aggressively with a tea towel. Excessive moisture will cause the slice to become soggy and prevent it from setting properly.
  • Cheese Substitutions: For a more traditional Mediterranean profile, use a mix of Feta and Kefalotyri. If those aren't available, sharp Cheddar provides the best structural melt, while Parmesan adds a nice salty crust on top.
  • Pan Size Matters: Using a 9x9 inch square pan results in the ideal thickness for "slices." If you use a larger 9x13 pan, reduce the baking time by 10 minutes as the slice will be thinner.
  • Flour Alternatives: To make this gluten-free or Keto-friendly, swap the all-purpose flour for almond flour at a 1:1 ratio. The texture will be slightly denser but equally delicious.
  • Make-Ahead Tip: You can grate the zucchini and whisk the egg mixture 24 hours in advance. Store them separately in the fridge and combine just before baking to keep the texture fresh.
  • The "Clean Cut": Always let the dish rest for at least 15 minutes post-bake. This allows the egg proteins to firm up, ensuring you get those perfect, clean-edged squares for your blog photos.