Italian · Breakfast
Zucchini and Herb Egg Bake (Gluten-Free)
A single-serving baked egg dish built on zucchini, Parmesan, and fresh basil and parsley, bound with whole eggs and milk, then baked until just set with a golden top. Gluten-free breadcrumbs add light structure without wheat. Served warm from the oven.
$3
10 minsPrep
22 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
397Calories
29.4gProtein
27.2gFat
10.2gCarbs
3.6gSugar
1.4gFiber
1215mgSodium
704mgChol
11.3gSat Fat
594mgPotassium
375mgCalcium
3.1mgIron
1.6mcgVitamin B12
10mgVitamin C
gluten-free
vegetarian
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Preheat oven to 375°F (190°C), grease a small baking dish with olive oil, and squeeze grated zucchini in a towel until mostly dry.
2
Whisk 4 large eggs with milk until frothy, then stir in zucchini, Parmesan, garlic, basil, parsley, breadcrumbs, salt, and pepper until combined.
3
Bake at 375°F (190°C) for 20 to 22 minutes until center is just set and top is lightly golden; knife inserted in middle should come out clean.
4
Plate
Let rest 5 minutes, then slide onto a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (220g)
- 22 small zucchini (200g)
- 1/2 cup50g grated Parmesan cheese
- 4 tbsp60ml whole milk
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh basil
- 2 tbsp2 tbsp fresh parsley
- 4 tbsp20g gluten-free breadcrumbs
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp10ml olive oil
