Zucchini pie, or zucchini egg bake, is a fun and veggie packed breakfast option! Great to meal prep for a weekday breakfast or enjoy as part of a weekend brunch.
Zucchinis are starting to make their debut at our local farmers market, which means we’re about to see zucchini in bulk from family, friends, and co-workers. There is just something about zucchini plants that are prolific and you suddenly find yourself swimming in them. If you are also finding yourself suddenly blessed with lots and lots of zucchini, you know it’s important to find different things to make with this vegetable to keep things interesting!
This zucchini pie recipe is one of our favorite ways to use zucchini. It’s an easy breakfast recipe that helps us to get a serving of vegetables in the morning and is high in protein. This zucchini egg bake is also a great recipe for those who love to meal prep as leftovers stay well in the fridge for several days, making weekday mornings easier.
If you’re looking for what to make with zucchini, are wanting to find recipes to help you and your family get a serving of vegetables in at breakfast, or love eggs and want to try a new egg bake recipe, this zucchini pie recipe is a must-try.
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Why You’ll Love This Recipe
Level of difficulty: Easy. Chopping the zucchini is the most involved part of this egg breakfast dish. Then it’s just layering and putting your egg bake in the oven!
Flavor: The eggs and Italian seasoning are the most prominent flavors, while the creamy cheeses and zucchini play a supporting role flavorwise.
Time: It will take you about 55 minutes to make zucchini pie. This includes time to chop, layer, and cook your veggie egg bake.
Ingredients Needed
- Fresh Zucchini: you will need 2-3 medium sized zucchinis for this easy egg bake
- Cheese – Gouda, Swiss, and Parmesan: this vegetarian egg bake is packed with 3 varieties of cheese. This adds a wonderful creaminess to your crustless zucchini pie recipe.
- Large Eggs: 10 large eggs are needed for this zucchini egg casserole
- Seasoning – Italian Seasoning, Salt and Pepper: don’t skimp on the seasoning!
See recipe card below for a full list of ingredients and measurements.
Step-By-Step Instructions
- Pre-heat oven and prep baking dish. Pre-heat oven to 375°F (190°C) and spray a deep pie plate with non-stick cooking spray and set aside. Note: if you don’t have a deep pie dish, an 8×8 or 9×9 pan will work too!
- Wash and prep your zucchinis. Wash and slice your zucchinis into thin discs. The goal is the create 3 zucchini layers in your pie dish, so the number of zucchinis needed will depend on the size of zucchinis
- Layer the zucchini and cheeses. Start by placing a single layer of zucchini discs across the bottom of your pie plate. Break the gouda and swiss cheese slices into halves, and place 2 and ½ slices of cheese over the first layer of zucchinis. Place a second layer of zucchinis over the cheese and continue to alternate zucchinis and cheese slices until you have 3 layers of zucchinis (or 4 if that better fills your pie plate). You can end with a layer of zucchini or cheese – either will work.
- Add the eggs and seasoning. Whisk your eggs, salt, pepper, and Italian Seasoning in a medium bowl to combine. Pour over your zucchinis and cheese (try to move your bowl and change the location where you are pouring your eggs to get good coverage). If any zucchinis are not covered in egg, gently push them down into the egg to coat them
- Top with parmesan. Sprinkle shredded parmesan cheese across top of the dish and top with Italian Seasoning for color
- Bake. Place in the oven and bake for 35-45 minutes until your eggs are cooked (center of the dish is no longer jiggly)
- Cool slightly and serve. Let the egg bake cool for about 5-minutes, slice, and serve!
- Store Leftovers: Store leftovers in an air-tight container in the fridge for up to 3 days.
Recipe FAQs
Does it matter if I use summer squash instead of zucchini in this recipe? No! I often use a mixture of green zucchini and yellow summer squash in this veggie egg bake. Select whichever looks best at your farmers market, grocery store, or from your garden.
How do I know when the eggs are fully cooked? I like to check my bake at the 35 minute mark and give it a gentle shake. If the center jiggles, it needs more time in the oven. If you’d prefer to measure the temperature, use an instant read thermometer inserted into the center of the egg bake. Your eggs are cooked when the temperature reads 160°F.
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Zucchini Pie (aka Zucchini Egg Bake)
Ingredients
- 2-3 medium zucchinis, sliced into half moons
- 5 slices gouda cheese
- 3 slices swiss cheese
- 10 large eggs
- 2 teaspoon Italian Seasoning
- Salt & pepper to taste
- ¼ cup shredded parmesan cheese
Instructions
- Pre-heat oven to 375-degrees F (190-degrees C)
- Spray a deep pie plate with non-stick cooking spray and set aside (if you don’t have one of these, a 9×9 pan will work)
- Wash and slice your zucchinis into thin discs. The goal is the create 3-4 zucchini layers in your pie dish, so the number of zucchinis needed will depend on the size of zucchinis
- Layer the zucchini and sliced cheeses. Start by placing a single layer of zucchini discs across the bottom of your pie plate. Break the gouda and swiss cheese slices into halves, and place 2 and ½ slices of cheese over the first layer of zucchinis. Place a second layer of zucchinis over the cheese and continue to alternate zucchinis and cheese slices until you have 3 layers of zucchinis (or 4 if that better fills your pie plate). You can end with a layer of zucchini or cheese – either will work.
- Whisk your eggs, salt, pepper, and Italian Seasoning in a medium bowl to combine. Pour over your zucchinis and cheese (try to move your bowl and change the location where you are pouring your eggs to get good coverage). If any zucchinis are not covered in egg, gently push them down into the egg to coat them
- Sprinkle shredded parmesan cheese across top of the dish and top with Italian Seasoning for color
- Place in the oven and bake for 35-45 minutes until your eggs are cooked (center of the dish is no longer jiggly)
- Let cool for about 5-minutes, slice, and serve!
Annette K. says
This zucchini pie was easy to make and delicious! I used a mild Gouda, Jarlsberg, and a good parmesan reggiano. The only change I made was to shred the cheese. It made the cheese easier to handle given the shape of the wedges of cheese. I will definitely make this again!
ourlovelanguageisfood says
I’m so glad to hear that you enjoyed it!! Shredding the cheese is a great option too! Thank you so much for making my recipe – I really appreciate it!