Quick Oven-Baked Zucchini with Eggs and Feta
Sheet pan zucchini bake layered with roasted peppers, tomatoes, and feta, topped with a savory egg and cheese custard. Baked until golden and set. Simple weeknight dinner or brunch dish with Mediterranean flavors, ready in under 45 minutes.
Ingredients
- 2 zucchini, washed and cut lengthwise into 3-4 pieces
- 3 tomatoes, chopped
- 4 eggs, beaten
- 3 red peppers, roasted
- 7 oz feta cheese
- 7 oz cheese, grated
- 3 bunches parsley, chopped
- salt(optional)
- oil, for drizzling(optional)
Instructions
- 1
Wash zucchini and cut lengthwise into 3-4 pieces depending on size.
- 2
Arrange zucchini pieces in a small tray.
- 3
Top with chopped tomatoes, roasted peppers, and feta cheese.
- 4
Beat eggs in a bowl and season with salt.
- 5
Stir grated cheese and chopped parsley into beaten eggs.
- 6
Pour egg mixture over zucchini and vegetables.
- 7
Drizzle with oil and bake at 400°F for 20-25 minutes until set.
Tips
Cut zucchini to similar thickness for even cooking.
Pre-roasting peppers adds depth; use store-bought roasted if short on time.
Don't overmix egg mixture to keep it light and fluffy.
Good to Know
Refrigerate covered up to 3 days. Reheat gently in 160°C oven.
Assemble (without eggs) up to 8 hours ahead. Add egg mixture and bake when ready.
Serve warm or at room temperature with crusty bread or green salad.
Common Mistakes
Use medium heat and don't skip oil to prevent sticking and ensure even browning.
Avoid overbaking; eggs continue cooking after removal from oven.