This Baked Zucchini and Vegetable Egg Casserole with Mozzarella is the definition of comfort meets nutrition. It’s a dish that takes humble ingredients—zucchini, carrots, onions, cherry tomatoes, eggs, and cream—and transforms them into a wholesome, satisfying casserole that works for breakfast, brunch, or even a light dinner. The flavors are simple yet elegant: the earthy sweetness of carrots and onions, the juiciness of cherry tomatoes, and the creamy richness of mozzarella cheese binding everything together. If you’ve ever loved quiche but wanted something crustless, lighter, and easier, this casserole is a winner. It’s filling enough to stand on its own yet versatile enough to serve with a salad, roasted potatoes, or even some crusty bread on the side.

Full Recipe

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

Cooking Directions

1. Slice the zucchinis into thin rounds and place them in a bowl. Season with salt, black pepper, paprika, and olive oil. Toss well to coat.

2. Arrange the zucchini slices on a baking tray in a single layer. Bake in a preheated oven at 180°C (356°F) for 15 minutes until tender. Remove and set aside.

3. In a frying pan, heat the vegetable oil over medium heat. Add chopped onion and sauté for about 2 minutes until softened.

4. Add grated carrots and a pinch of salt. Cook for 4–5 minutes until lightly golden and tender.

5. Transfer the baked zucchini slices into a greased baking dish. Layer the sautéed onion and carrots evenly over the zucchini.

6. Scatter the halved cherry tomatoes over the vegetables in the dish.

7. In a mixing bowl, whisk together eggs, cream, a pinch of salt, black pepper, and flour until smooth.

8. Pour the egg mixture evenly over the vegetables. Bake at 180°C (356°F) for 20–25 minutes until nearly set.

9. Sprinkle shredded mozzarella evenly on top. Return to the oven and bake for another 7–10 minutes, until the cheese is melted and golden.

10. Allow the casserole to cool slightly before slicing. Serve warm and enjoy!

Nutrients (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

Why You’ll Love This Recipe

You’ll love this dish for its versatility and simplicity. It’s the kind of meal you can throw together on a busy weeknight but also serve at a weekend brunch when guests are coming over. It’s colorful, nutritious, and naturally gluten-friendly since it doesn’t require a crust. The combination of vegetables makes it light, while the eggs and mozzarella keep it satisfying. It’s also easy to customize—swap in seasonal vegetables, add extra herbs, or experiment with different cheeses. Once you make it, you’ll find yourself coming back to this recipe again and again because it works for nearly any occasion.

The Origins and Inspiration Behind the Dish

Egg-based casseroles have their roots in many different cuisines. From the French quiche to the Italian frittata to the Spanish tortilla, eggs and vegetables baked together have been celebrated worldwide. This recipe draws inspiration from all of these traditions while leaning toward a lighter, more Mediterranean style with zucchini, cherry tomatoes, and olive oil. The mozzarella cheese gives it that gooey, comforting touch, making it feel both homey and elegant. It’s a recipe born out of the idea of using what’s fresh, affordable, and readily available, which is exactly why it’s so timeless.

Ingredient Spotlight

Zucchini takes center stage in this casserole. Its mild flavor makes it the perfect canvas to absorb the seasoning and complement the eggs and cheese. Carrots add natural sweetness and color, while cherry tomatoes bring brightness and juiciness. Onions serve as the flavor base, giving depth to the dish. The eggs, cream, and flour work together to form a custard-like texture that holds everything together, and the mozzarella ties it all up with rich, melty goodness. Each ingredient has a role to play, and together, they create a balanced dish that’s hearty without being heavy.

Storage and Reheating Tips

This casserole stores beautifully, making it an excellent meal-prep option. Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 1–2 minutes or reheat in the oven at 160°C (320°F) until warmed through. If you want to freeze it, bake the casserole as directed, let it cool completely, then wrap tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven before serving.

Common Variations to Try

There are countless ways to adapt this casserole. You could swap mozzarella for feta, cheddar, or gouda for a different cheese profile. Spinach or bell peppers could replace the zucchini or carrots if you have them on hand. For a meatier version, add cooked bacon, sausage, or shredded chicken. Herbs like basil, thyme, or parsley can elevate the flavors even more. You can also turn this into mini muffin-style casseroles by dividing the mixture into a greased muffin tin—perfect for grab-and-go breakfasts.

Pairing Recommendations

This casserole pairs beautifully with light, refreshing sides. A simple green salad with vinaigrette is perfect, or you could serve it with roasted potatoes or a slice of crusty bread. For brunch, pair it with fresh fruit and freshly squeezed juice or coffee. If you’re serving it for dinner, a glass of white wine such as Sauvignon Blanc or Chardonnay works wonderfully. It’s versatile enough to fit into any meal plan.

Health Benefits

This casserole offers a balanced nutritional profile, making it both wholesome and satisfying. Zucchini and carrots provide fiber, antioxidants, and essential vitamins like A and C, while eggs supply high-quality protein and nutrients like vitamin D and B12. The mozzarella adds calcium for bone health, and the moderate use of olive oil contributes healthy fats. Compared to heavy, cream-laden quiches, this version is lighter yet still comforting. It’s a fantastic way to incorporate vegetables into your meals without sacrificing taste.

Conclusion

Baked Zucchini and Vegetable Egg Casserole with Mozzarella is the kind of recipe that feels like it belongs in every home cook’s collection. It’s easy, budget-friendly, adaptable, and delicious. With its golden top and colorful layers of vegetables, it looks beautiful on the table and tastes even better than it looks. Whether you’re serving it for breakfast, brunch, or dinner, it’s guaranteed to please. Once you try it, you’ll see how effortless it is to put together a healthy, satisfying meal that everyone will love.