This Baked Zucchini and Vegetable Egg Casserole with Mozzarella is a nutritious, satisfying, and easy-to-make dish that brings together the earthy flavors of zucchini and carrots, the sweetness of onions and cherry tomatoes, and the richness of cream and cheese. Perfect for breakfast, brunch, or a light dinner, it’s a great way to use up seasonal vegetables while creating something comforting and elegant.
With only a few basic ingredients and minimal preparation, this baked dish is both hearty and healthy—a favorite in any household that loves baked egg dishes or crustless quiches.
Cooking Time
Preparation Time: 15 minutes
Initial Baking (Zucchini): 15 minutes
Final Baking (Casserole): 25–30 minutes
Total Time: 50–60 minutes
Servings: 4–6
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Ingredients
3 medium zucchinis, sliced
Salt, to taste
Black pepper, to taste
1 tsp paprika
2–3 tbsp olive oil
1 onion, finely chopped
2 tbsp vegetable oil (for frying)
2 carrots, grated
200 g cherry tomatoes, halved
5 eggs
150 g cream (20% fat)
80 g all-purpose flour
150 g mozzarella cheese, shredded
Step-by-Step Cooking Directions
Prepare the Zucchini
Slice the zucchini into thin rounds. Place them in a bowl and season with salt, pepper, paprika, and olive oil. Toss to coat evenly.
Bake the Zucchini
Arrange the zucchini slices in a single layer on a baking tray. Bake at 180°C (356°F) for 15 minutes until slightly tender. Remove from the oven and set aside.
Sauté the Onion and Carrots
In a frying pan, heat vegetable oil over medium heat. Add chopped onion and sauté for about 2 minutes until translucent.
Add the grated carrots and a pinch of salt. Continue to cook for 4–5 minutes until softened and lightly golden.
Prepare the Baking Dish
Transfer the baked zucchini to a greased baking dish. Layer the sautéed onions and carrots over the zucchini.
Add Cherry Tomatoes
Distribute the halved cherry tomatoes evenly over the vegetables in the baking dish.
Make the Egg Mixture
In a bowl, whisk together the eggs, cream, a pinch of salt, black pepper, and flour until smooth and lump-free.
Pour and Bake
Pour the egg mixture over the vegetables. Bake in the preheated oven at 180°C (356°F) for 20–25 minutes or until almost set.
Add Mozzarella and Finish Baking
Sprinkle shredded mozzarella evenly over the top. Return to the oven and bake for another 7–10 minutes until the cheese is melted and golden.
Cool and Serve
Let the casserole rest for a few minutes before slicing. Serve warm. Bon appétit!
Nutritional Information (per serving, approx.)
Calories: 320 kcal
Protein: 14 g
Fat: 22 g
Carbohydrates: 14 g
Fiber: 3 g
Calcium: 190 mg
Vitamin A: 120% DV
Vitamin C: 45% DV
The Origins and Popularity of the Recipe
This dish is inspired by classic French and Mediterranean baked egg dishes like crustless quiche, Spanish tortilla, and frittatas. These meals have long histories in peasant kitchens where eggs and garden vegetables formed the backbone of hearty meals. The use of zucchini and tomatoes, in particular, nods to Provençal cuisine, while the cheese and cream elevate it to a modern comfort-food favorite across Europe and beyond.
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Reasons Why You’ll Love the Recipe
Healthy and Filling: Loaded with veggies, protein, and good fats
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