Dinner
Zucchini and Cheddar Egg Bake Squares
A cheesy baked zucchini casserole you can slice into squares.
Built by Barron Hansen · Last updated July 2026
Per serving
273
Calories
20g
Fat
19g
Protein
3.6g
Net carbs
Macros are calculated from USDA nutrition data for the weighed ingredients. Actual values vary with brands and portions.
Shredded zucchini bakes down with eggs and two cheeses into a sliceable square that works for a meatless dinner. Squeezing the zucchini dry first is the step that keeps it from turning watery.
It reheats well, so leftovers make an easy lunch the next day. Cut it into six pieces and serve with a green salad.
Ingredients
- 4 cups shredded zucchini, about 2 medium
- 6 large eggs
- 1 1/2 cups shredded cheddar
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan
- Salt and pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- Fresh basil to finish
Instructions
- 1
Heat the oven to 375F and grease an 8 by 8 baking dish.
- 2
Toss the shredded zucchini with a teaspoon of salt, let it sit 10 minutes, then wring it out hard in a clean towel.
- 3
Whisk the eggs with the garlic powder, oregano, and pepper in a large bowl.
- 4
Stir in the drained zucchini, cheddar, mozzarella, and half the parmesan.
- 5
Spread into the dish, top with the rest of the parmesan, and bake 35 minutes until set and golden.
- 6
Cool 10 minutes, cut into 6 squares, and scatter fresh basil over the top.
Tips
- Really wring the zucchini dry, otherwise the bake weeps liquid and stays loose.
Make it fit your day
Nutrition figures are estimates calculated from USDA data and will vary with the exact products and portions you use. This recipe is general information, not medical or nutritional advice.