Zucchini Breakfast Bake

My neighbor has dropped by a couple times with zucchini from her garden. I have been trying to make some different dishes with it and I made this casserole a few days ago. The recipe is similar to a crustless quiche but the pancake mix that is stirred in reduces how eggy the casserole tastes. It is great for a brunch but also excellent for dinner. This recipe is adapted from Artsy Foodie.

Zucchini Breakfast Bake-6

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5 from 2 votes

Zucchini Breakfast Bake

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Steve Cylka

Ingredients

  • 2 cups zucchini , grated
  • 1 onion , minced
  • 1 cup grated cheddar cheese
  • 5 whole eggs
  • 2 tbsp oil
  • 1 cup pancake mix
  • 1 tsp parsley
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Preheat oven to 350F.
  • Grease an 8 inch round cake pan.
  • In a large bowl, mix together the grated zucchini, onion, cheese, eggs and oil.
  • Stir in the rest of the ingredients until combined.
  • Pour into the cake pan and bake for 45-55 minutes.

Zucchini Breakfast Bake-3

 

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

5 comments

  1. What an outstanding meal. I love that you made zucchini a star for breakfast. 🙂

  2. I absolutely adore this dish, but I am constantly getting confused with the name, in the UK the zucchini is known as the courgette and the name is completely different.

  3. I’ve made this four times now and the latest time I made it in a glass pan. I would not recommend doing that. The outside cooked too quickly and the inside was barely done. The product had a crusty outside. Otherwise it’s a great recipe for any meal!

  4. I made this today with a pie crust and it was a big hit. Thank you for the recipe 😉

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