Greek · Breakfast
Zucchini and Cheese Egg Bake
Baked eggs set over sautéed zucchini with feta and Pecorino Romano cheese, finished with fresh dill and lemon. Zucchini is cooked until golden, then topped with cracked eggs and baked until whites set while yolks remain soft and jammy.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
437Calories
23.5gProtein
32.8gFat
8.8gCarbs
4.8gSugar
1.9gFiber
758mgSodium
662mgChol
12.9gSat Fat
650mgPotassium
408mgCalcium
2.9mgIron
1.6mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
mediterranean
hidden-gems
vegetarian
gluten-free
breakfast
Instructions
1
Prep
Slice zucchini into thin rounds. Crumble feta, grate Pecorino Romano, and chop fresh dill. Preheat oven to 375°F (190°C).
2
Sauté
Heat olive oil in a small oven-safe skillet over medium heat. Cook zucchini rounds for 5 to 6 minutes, turning once, until softened and lightly golden at edges.
3
Build
Add oregano and scatter feta and half the Pecorino Romano over zucchini. Crack eggs on top, season with salt and pepper.
4
Bake
Transfer skillet to oven and bake at 375°F (190°C) for 8 to 10 minutes until egg whites are fully set and yolks remain soft and jammy.
5
Plate
Slide bake onto a plate, scatter remaining Pecorino Romano and fresh dill over top, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (approximately 200g)
- 22 small zucchini (approximately 150g)
- 2.2 oz60g feta cheese
- 2/3 oz20g pecorino-romano
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp fresh dill
- 1/2 tsp1/2 tsp dried oregano
- 22 lemon wedge, for serving
- salt, to taste
- black pepper, to taste
