Zucchini and Feta Breakfast Casserole Recipe

If you are searching for a delicious start to your morning that feels both fresh and comforting, the Zucchini and Feta Breakfast Casserole Recipe is an absolute winner. This dish combines fluffy eggs with the subtle sweetness of zucchini and the tangy burst of feta, creating a flavor harmony that’s hard to resist. It’s not only colorful and satisfying but also packed with nutritious elements that energize your day. Whether you are preparing a weekend brunch or a simple weekday breakfast, this casserole brings joy with every bite.

Ingredients You’ll Need

Getting ready to make this Zucchini and Feta Breakfast Casserole Recipe? You will find that the ingredients are straightforward, yet each one plays a vital role in creating the perfect balance of taste, texture, and freshness.

• 10 eggs: Provide the rich, fluffy base that holds everything together beautifully.
• 1 cup zucchini, grated and squeezed of excess liquid: Adds moisture, a lovely green color, and a mild sweetness.
• 1 cup cottage cheese (or ricotta): Brings creaminess and a delicate texture to contrast the eggs.
• 1/2 cup feta, crumbled: Offers a tangy, salty punch that wakes up the flavors wonderfully.
• 1/4 cup green onions, sliced: Infuses subtle oniony freshness without overpowering the dish.
• 2 tablespoons dill, chopped: Gives a fragrant, herbal twist that complements the feta beautifully.
• 2 tablespoons parsley, chopped: Adds a bright, clean note enhancing the casserole’s freshness.
• Salt and pepper to taste: Essential for seasoning and bringing all elements into harmony.

How to Make Zucchini and Feta Breakfast Casserole Recipe

Step 1: Preheat and Prepare Your Baking Dish

Begin by preheating your oven to 350°F (175°C). Grease a medium-sized casserole dish lightly with butter or cooking spray to prevent sticking and help the casserole brown nicely on the edges.

Step 2: Combine the Eggs and Cheeses

In a large mixing bowl, crack all 10 eggs and whisk them until combined and frothy. Add the cottage cheese (or ricotta) and crumbled feta, stirring gently to mix the creamy cheeses into the eggs evenly.

Step 3: Incorporate the Vegetables and Herbs

Fold in the grated zucchini that’s been well drained of excess moisture, sliced green onions, chopped dill, and parsley. These ingredients add body, freshness, and a burst of herbal flavor to your casserole.

Step 4: Season the Mixture

Sprinkle in salt and freshly ground black pepper to your liking. This step is key to balancing and enhancing all the vibrant flavors in the dish.

Step 5: Bake Until Set

Pour the egg mixture into your prepared casserole dish and spread it out evenly. Bake in the preheated oven for about 35 to 40 minutes until the casserole is puffed up, golden on top, and just set in the center.

Step 6: Let It Rest Before Serving

Once out of the oven, allow the casserole to cool for about 5 to 10 minutes. This resting period helps it firm up, making it easier to slice and letting the flavors meld beautifully.

How to Serve Zucchini and Feta Breakfast Casserole Recipe

Garnishes

Top your slices with a sprinkle of extra chopped parsley or dill for a fresh and attractive finish. A light drizzle of olive oil or a dollop of Greek yogurt can also add an indulgent touch.

Side Dishes

Pair your casserole with a crisp green salad or some fresh tomato slices dressed in olive oil and lemon juice for a Mediterranean vibe that brightens the meal. Toasted artisan bread or warm pita rounds work wonderfully on the side as well.

Creative Ways to Present

Serve this casserole in individual ramekins for a charming personal touch. You can also cut it into squares and serve it buffet-style for brunch gatherings, making it easy for everyone to enjoy their favorite portion size.

Make Ahead and Storage

Storing Leftovers

Store any leftover casserole in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for quick breakfasts or snacks throughout the week.

Freezing

This casserole freezes beautifully. Slice it into portions, wrap each piece tightly in plastic wrap and aluminum foil, and place them in a freezer-safe container or bag. It will stay fresh for up to 2 months.

Reheating

Reheat slices gently in a microwave, or warm them in a low oven (around 300°F / 150°C) until heated through. This preserves the texture and flavor much better than high-heat methods.

FAQs

Can I use other cheeses besides feta and cottage cheese?

Absolutely! While feta and cottage cheese give this casserole its signature tangy creaminess, you can experiment with ricotta, goat cheese, or even a mild cheddar for variation.

Do I have to peel the zucchini before grating?

There’s no need to peel zucchini; the skin adds color and nutrients. Just make sure to grate it finely and squeeze out excess moisture to avoid a watery casserole.

Is this recipe suitable for meal prepping?

Yes, it’s excellent for meal prep. Prepare and bake the casserole in advance, and you’ll have ready-to-eat breakfasts waiting in your fridge or freezer.

Can I add other vegetables or herbs?

Feel free to customize! Spinach, bell peppers, or mushrooms can be added, and herbs like thyme or chives make excellent substitutions or additions.

How do I know when the casserole is fully cooked?

The edges should be golden brown, and the center should be firm to the touch without wobbling. Inserting a toothpick should come out clean or with just a few moist crumbs.

Final Thoughts

Trying out this Zucchini and Feta Breakfast Casserole Recipe will quickly show you how simple ingredients can come together to create something extraordinary. It’s fresh, flavorful, and versatile—exactly what mornings need. Whether you’re cooking for family or friends or simply treating yourself, this casserole is bound to become a treasured favorite. So grab those zucchinis and feta, and dive into this hearty, wholesome delight!

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