Zucchini and Egg Casserole
Easy Recipes

Zucchini and Egg Casserole

April 23, 2026•By Tech Us Daily•2 min read

Ingredients

Main Ingredients
  • 2 medium medium zucchini (about 1 pound or 450 g) Fresh, firm zucchini enhances texture and flavor.
  • 2 large large eggs
  • 1 tablespoon olive oil For greasing the baking dish.
  • 2 tablespoons fresh parsley, chopped Use fresh herbs for the best flavor.
  • 1 clove garlic, crushed Sautéing in olive oil adds more flavor.
  • 3 ounces Gouda cheese, grated Can substitute with other melting cheese.
  • 2 tablespoons cream cheese Contributes richness.
  • 3 tablespoons all-purpose flour Helps bind the dish.
  • 4 ounces mozzarella cheese, sliced For topping the casserole.

Method

Preparation
  1. Preheat your oven to 200°C (390°F).
  2. Grate the zucchini using a grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large mixing bowl, whisk together the eggs, salt, and pepper.
  4. Add the drained zucchini, chopped parsley, crushed garlic, grated Gouda, cream cheese, and flour to the bowl. Mix well until all ingredients are evenly incorporated.
  5. Grease a baking dish with olive oil to prevent sticking. Pour the zucchini mixture into the dish, smoothing the top evenly.
  6. Layer the sliced mozzarella on top of the zucchini mixture.
Baking
  1. Bake in the preheated oven for about 25–30 minutes or until the top is golden brown and bubbly.
  2. Once baked, remove from the oven and let it cool for about 5–10 minutes to allow the casserole to set.

Notes

This casserole can be customized with different herbs, cheeses, or proteins. It’s great for meal prep and feeds a crowd. Reheat leftovers in the oven or microwave.
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