Zucchini Egg Casserole

I got this recipe from one of my favorite TikTok recipe creators. Given that it’s the end of summer and I have a farmers market subscription this year, I’ve been needing lots of recipes to use up zucchini! I’ve come up with some good ones, including Zucchini-Corn Fritters, Corn Tomato Zucchini Salad, and good old Korean Vegetable Pancakes, which let you use up whatever vegetable you have an excess of.

This recipe is a very close cousin of this other Zucchini Bake, but it doesn’t call for other vegetables (the other bake calls for bell pepper), it has less seasoning (that bake calls for herbs) and the big difference – this one is really heavy on the eggs, making it almost more of a super-veggie quiche. So much so that I almost wish I would have added some bacon or chopped ham.

I also found myself craving carbs – potatoes, toast, whatever – to go along with it. But if you added shredded potatoes to the dish itself, now it’s turning into just another breakfast skilled, rather than this nice pure zucchini quiche type thing.

2 large zucchini, shredded (I actually used mostly yellow squash, along with some baby eggplants)
1 red onion, chopped
1-2 cloves garlic, minced
6 eggs, beaten
a whole bunch of shredded parmesan cheese (I threw in a little leftover Mexican cheeese too)
Herbs, if you have them (the recipe called for chives but I didn’t have any so I went without)

Use cheesecloth (or a paper towel) to squeeze all the water out of your squash. If using eggplant, remember to salt it first to help release the moisture. Saute the onion and garlic in some olive oil til soft. Stir everything together with salt and pepper.

Pour into a greased baking dish and bake at 375° for about half an hour. It should be firm, not jiggly, when the eggs are set. But obviously you don’t want it to burn either!

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