I certainly have been enjoying zucchini season and up next I have a Greek flavour inspired zucchini and feta breakfast casserole! I always enjoy a tasty savoury breakfast over a sweet one and it’s nice to be able to
pack some seasonal veggies into it. This breakfast casserole has a base of eggs and cottage cheese and it’s filled out with shredded zucchini and feta cheese along with plenty of fresh herbs including dill, parsley and green onions. In addition to being packed full of flavour this casserole is light, healthy and easy to make, taking less than 30 minutes. If you want to save a bit of time in the morning feel free to mix the ingredients the night before so you just need to bake in the morning. The leftovers are also great reheated so make a large batch for quick breakfasts all week long! This zucchini and feta breakfast casserole is a great way to enjoy some of the fresh summer zucchini!
Feel free to load up with some tzatziki and even more feta!
Zucchini and Feta Breakfast Casserole
A light and healthy summery breakfast egg casserole with zucchini, feta and dill!
- 10 eggs
- 1 cup zucchini, grated and squeezed of excess liquid
- 1 cup cottage cheese (or ricotta)
- 1/2 cup feta, crumbled
- 1/4 green onions, sliced
- 2 tablespoons dill, chopped
- 2 tablespoons parsley, chopped
- salt and pepper to taste
- Mix everything and place in a greased 9×9 inch baking pan and bake in a preheated 375F/190C oven until the eggs have set and the top is a light golden brown, about 20-25 minutes.
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