zucchini & spinach breakfast bake

This dish is like a hybrid between a quiche and a frittata, starring one of my favorite summer veggies: zucchini. Think of it as more like a soufflé, actually. The eggs make it nice and fluffy while the addition of flour and baking powder allows the bake to rise and take on a tender crust.

chuchu for zucchini

Like I said, zucchini really is one of my favorite summer vegetables. A member of the summer squash family, I love zucchini for how versatile it is. Really, you can cook it with almost anything, and a bonus is that the vegetable is delicious completely by itself as well.

While you can add zucchini to your summer crudité platter, you can also throw it on the grill to make a yummy side dish for burger night. You can also spiralize zucchini into noodles for a low-carb “pasta” dish, or you can shred it into a bread for a baked good morning. The opportunities are endless!

And of course, there’s the fantastic option of tossing zucchini into your AM breakfast bake. Add some greens and a little cheese, and your stomach will be thanking you the rest of the day.

It’s like a quiche but without the flaky crust. And way easier to make

Zucchini The star of this dish, find a large zucchini and slice it into thin rounds

Shallots & garlic The alliums of choice for this dish

Spinach Lots of spinach is key here. You can use even more than stated in the recipe if you have it. Once the spinach wilts, it will take on a much smaller form

Eggs & milk Adding milk to the egg mixture gives it a little extra creaminess

Flour & baking powder The flour and baking powder is what take this dish from a frittata to a “baked good,” giving the eggy crust a little extra substance

Cheese I used Swiss here, but you can modify with a different type of cheese. Gruyere or cheddar would also be great

Fresh thyme Add an herby finish with some fresh thyme (or another herb like rosemary or sage)

I hope you enjoy this delicious breakfast bake. Comment your thoughts below and tag any photos on the gram!

⟶ the recipe

zucchini & spinach breakfast bake

ingredients

1 zucchini, sliced into rounds

2 medium shallots, sliced

1 clove of garlic, chopped

5 ounces of baby spinach

6 large eggs

¼ cup of milk

⅓ cup whole wheat flour

⅓ cup all-purpose flour

1 ½ teaspoons baking powder

1 ½ cups swiss cheese, shredded

1 tablespoon chopped fresh thyme

Salt and pepper

Prep time

15 minutes

Cook time

15 minutes

Total time

30 minutes

6 servings

instructions

Preheat oven to 375 degrees fahrenheit. Heat some olive oil in a large oven-proof skillet over medium heat.

Add zucchini and cook, stirring frequently, for about 5 minutes. Add shallots and garlic, and cook until fragrant.

Turn heat to low and add the spinach (you may need to do it in halves); wilt for about 5 more minutes.

Remove skillet from heat, and spoon the veggies into a separate bowl. Whisk eggs and milk in a large bowl.

Add the flours, baking powder, salt, and pepper. Whisk until batter is smooth. Stir in the chopped thyme and cheese.

Coat the skillet with some additional oil if needed, and pour the batter in evenly. Top the batter with the vegetables, spreading them evenly across the pressing them into the batter.

Bake for 15 minutes, until the edges have set completely. Turn on the broiler, and broil for about 2 minutes, or until the top is slightly browned. Remove from the oven and cool before serving.