Summer’s garden bounty makes a flavorful and easy brunch dish perfect for meal prep or breakfast guests! This fresh herb zucchini egg bake recipe goes from garden to oven in just a few minutes.
While this recipe was definitely inspired by my garden, I have to admit that it’s not all “home grown”. Last year I didn’t have very good luck growing vegetables, so this year I opted for an herb-only container garden. I’m currently growing: parsley, cilantro (until it gets too hot), sweet basil, Thai basil, sage, chives, peppermint, Greek oregano, lavender, and lemon thyme. I’m LOVING the inspiration and fresh herbs at my disposal, especially since this year’s garden is low maintenance.
The zucchini I bought, because every attempt I’ve made at growing zucchini has been a disaster. I’m more than happy to outsource as needed, especially in the summer, which is a season about not stressing.
That’s part of the reason I really like this fresh herb zucchini egg bake recipe. The first time I made it, I was just looking for an easy way to use some of the herbs in the garden and prep breakfast for the week. The result had such a nice texture, loads of vegetables, fresh flavors, and even the tiny humans liked it!
Of course, this was a hit with me because it’s an easy breakfast that includes vegetables – I’m a savory breakfast girl. But it’s also nice enough to serve to guests for an effortless patio brunch. You know, the kind I haven’t really hosted more than a few times since children, haha. One day…
The herb mixture is a general guideline. You can start here, but feel free to adjust to suit your preferences. You can always feel free to adjust the quantities! I kept the herb flavor on the subtle side to keep the dish accessible to all palates in the house. Just make sure to maintain a balance and keep in mind the properties of the herbs you are using.
For example, adding up to 1/2 or even 2/3 a cup of parsley would give the dish a slightly stronger parsley flavor, but wouldn’t overwhelm. On the other hand, adding much more than a teaspoon of fresh oregano would be overpowering to the rest of the flavors in the egg bake! It’s all about balance.
I balance out the herbs with a little salty creamy zing from fresh crumbled feta cheese, and up the protein with some Greek yogurt. The yogurt helps provide binding and structure and keep this vegetarian egg bake fluffy. This isn’t a totally low carb breakfast recipe though because I do add a little flour in the mixture and baking powder for loft. You could probably omit the flour, but then you risk that little bit of sinking that sometimes happens with egg-heavy dishes.
When I don’t add the flour, the texture is a little more dense, and it takes a little longer to bake. The flavors are still good though. So I’m just sharing this little note in case you are looking for a truly low carb breakfast casserole. For that I have recipes here and here that might be what you need. 🙂
Enjoy this fresh herb zucchini egg bake recipe, darlings! And if you’re growing a garden, I hope this inspires you to experiment a little adding fresh herbs to new and unexpected dishes!
- 1 tablespoon olive oil, divided
- 4 cups shredded zucchini (courgette) - about 2 medium
- 1 cup diced sweet onion
- 1/3 cup diced fresh parsley
- 1/2 teaspoon fresh oregano
- 1 teaspoon fresh diced mint leaves
- 2 tablespoons chives, divided
- 4 large eggs
- 1/2 cup plain greek yogurt
- 1/3 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 4 ounces feta cheese
- Place a skillet over medium heat with a teaspoon or so of olive oil (or spray with an oil mister to prevent sticking). Add the onion and shredded zucchini and cook for 5-7 minutes until softened. Allow to cool for 5-10 minutes and then drain off the excess liquid.
- Preheat your oven to 350 F and lightly spray a 9x11 inch casserole dish with oil. Place the onion and zucchini mixture in the dish and spread evenly. Set aside.
- In a large mixing bowl, whisk together the eggs and yogurt until smooth.
- Whisk in the flour, baking powder, salt, and pepper.
- Stir in the parsley, oregano, mint, 1 tablespoon of the chives, and the feta crumbles.
- Pour the egg mixture over the onion and zucchini, ensuring even distribution.
- Bake the dish for 35-40 minutes until the edges look set and the center looks done but still jiggles slightly.
- Remove and allow to cool 10 minutes before slicing. Top with the remaining tablespoon of fresh chives for garnish. Enjoy!
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