Zucchini Breakfast Pie
Brighten up your mornings with this hearty and savory Zucchini Breakfast Pie, a delicious baked dish that's as satisfying as it is simple to prepare. Made with tender grated zucchini, sharp cheddar, and parmesan cheese, this protein-packed breakfast option is perfectly seasoned with garlic, onion, and a hint of dried oregano. The fluffy egg and milk base is balanced by the perfect amount of all-purpose flour for a light, quiche-like texture that holds together beautifully. With just 20 minutes of prep time and a golden-brown finish in the oven, this recipe is ideal for meal prep or a weekend brunch centerpiece. Serve it warm or at room temperature, and enjoy a slice of wholesome, veggie-filled goodness. Perfect for those searching for savory breakfast ideas or creative ways to use zucchini!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 tablespoon olive oil
- 1 small onion
- 2 cloves garlic
- 5 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1.5 cups shredded cheddar cheese
- 0.5 cup parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
Instructions
Start by preheating your oven to 375°F (190°C) and greasing a 9-inch pie dish or similar baking dish with cooking spray or a small amount of olive oil.
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean towel and squeeze it to remove any excess moisture. Set aside.
Heat the olive oil in a skillet over medium heat. Dice the onion and mince the garlic, then sauté them in the skillet for 3-4 minutes until soft and fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, whisk the eggs and milk together until smooth. Add the all-purpose flour, baking powder, salt, black pepper, and oregano. Stir until well combined.
Fold in the squeezed zucchini, sautéed onion and garlic, shredded cheddar cheese, and half of the parmesan cheese (reserve the other half for topping). Mix gently until everything is evenly distributed.
Pour the mixture into the greased pie dish, spreading it out evenly. Sprinkle the remaining parmesan cheese over the top.
Bake the zucchini breakfast pie in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the pie cool for 5 minutes before slicing. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1185 mg | 395% | |
| Sodium | 8403 mg | 365% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 45.4 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 2218 mg | 171% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1916 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
