Italian · Breakfast
Zucchini and Herb Egg Bake (High-Protein)
Baked eggs nestled in sautéed zucchini, ricotta, and parmesan, with cottage cheese stirred into the base for extra protein. Basil and parsley bring Italian character, finished with a scatter of parmesan and black pepper. Served warm from a small baking dish.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
534Calories
52.8gProtein
27.6gFat
26.3gCarbs
6.6gSugar
5.3gFiber
1271mgSodium
793mgChol
13gSat Fat
920mgPotassium
590mgCalcium
3.9mgIron
3.2mcgVitamin B12
19mgVitamin C
vegetarian
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Preheat oven to 400F (200C). Mince garlic, slice zucchini into half-moons, and lightly oil a small baking dish.
2
Sauté
Heat olive oil over medium heat and cook zucchini, garlic, basil, oregano, and parsley for 5 minutes until zucchini is soft and lightly golden.
3
Build
Spread sautéed zucchini mixture in baking dish. Stir cottage cheese, ricotta, half the parmesan, salt, and pepper together, then spoon over zucchini.
4
Bake
Crack 4 eggs into two small wells on the surface and bake at 400F (200C) for 12 to 14 minutes until whites are set but yolks jiggle.
5
Plate
Let rest 3 minutes, scatter remaining parmesan over top, and serve warm in the baking dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 22 medium zucchini (300g)
- 2/3 cup150g full-fat cottage cheese
- 6 tbsp90g ricotta cheese
- 1/2 cup50g grated parmesan cheese, divided
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh basil
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp fresh parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
