Mediterranean Baked Zucchini Egg Slice with Cheese

A light, savory, and protein-rich bake that brings Mediterranean comfort to your table. Packed with zucchini, a touch of herbs, and melted cheese, this easy dish is perfect for breakfast, lunch, or a light dinner. It’s simple, wholesome, and can be enjoyed warm or cold.

Time:

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Total Time: 50–55 minutes

Serves: 4–6

Ingredients

2 medium zucchinis, grated

1 small onion, finely chopped or grated

1–2 carrots (optional), grated for color and sweetness

6 large eggs

½ cup shredded cheddar cheese (or mozzarella, feta, or a mix)

¼ cup grated parmesan (optional for extra flavor)

¼ cup milk (or cream for richer texture)

2 tbsp olive oil or melted butter

2 tbsp plain flour (or almond flour if gluten-free)

1 tsp salt (adjust to taste)

½ tsp black pepper

½ tsp garlic powder (optional)

½ tsp dried oregano or Italian herbs

Fresh parsley or chives, chopped, for garnish

Instructions

Preheat the oven to 180°C (350°F). Line an 8×8-inch baking dish (or similar size) with parchment paper or lightly grease it with olive oil.

Prepare the vegetables:
Grate the zucchinis and carrots, then place the zucchini in a clean towel or cheesecloth and squeeze out as much liquid as possible to prevent the mixture from becoming watery.

Whisk the wet ingredients:
In a large mixing bowl, whisk together the eggs, milk (or cream), olive oil (or melted butter), salt, pepper, garlic powder, and herbs until smooth.

Add the flour:
Stir in the flour until there are no lumps. This helps bind the slice and gives it structure.

Combine everything:
Fold in the grated zucchini, carrots, onion, and cheeses (cheddar and parmesan). Mix gently until evenly combined.

Bake:
Pour the mixture into the prepared baking dish and spread it out evenly. Bake for 35–40 minutes, or until the top is golden and the center is firm. Check by inserting a knife into the center — it should come out clean.

Cool and serve:
Let the slice rest for 5–10 minutes before cutting into squares. Garnish with chopped parsley or chives and serve warm or at room temperature.

Tips & Variations

Drain the zucchini well
This is the most important step. Zucchini holds a lot of water, which can make your slice soggy. After grating, place it in a clean towel or cheesecloth and squeeze firmly to remove excess liquid. The drier the zucchini, the better the texture.

Choose your cheese wisely
For a classic Mediterranean flavor, try mixing feta with mozzarella or cheddar. Feta adds tang and saltiness, while mozzarella gives a creamy melt. Parmesan adds depth and a golden crust.

Add Mediterranean extras
Enhance the dish with chopped sun-dried tomatoes, black olives, or roasted red peppers. A sprinkle of crumbled feta or a drizzle of olive oil before baking can elevate the flavor.

4. Use the right herbs
Dried oregano and Italian herbs are traditional, but you can also use thyme, rosemary, or fresh basil for a fragrant twist.

Adjust the texture
If you prefer a lighter, fluffier slice, use milk. For a richer, creamier texture, use cream instead.

Make it gluten-free
Swap plain flour for almond flour, chickpea flour, or oat flour. Each gives a slightly different texture — almond flour makes it moist, chickpea flour adds density, and oat flour creates a soft bite.

Turn it into mini bites
Pour the mixture into a muffin tin instead of a large dish to make individual egg muffins. Bake for about 20–25 minutes. Great for meal prep or lunch boxes.

Add protein
For a more filling version, fold in diced cooked chicken, smoked salmon, or turkey. These pair beautifully with the herbs and cheese.

Serve it creatively
Enjoy it warm with a side of Greek salad, a dollop of tzatziki, or a drizzle of yogurt sauce. It’s also great cold for picnics or packed lunches.

Store and reheat properly
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices in the oven at 160°C (320°F) for 10 minutes or microwave for 30–45 seconds. You can also freeze portions for up to 2 months.

Q&A

Q: Can I make this dish ahead of time?
A: Yes. You can bake it a day in advance, let it cool, and store it in the fridge. Reheat in the oven or enjoy it cold — it tastes great either way.

Q: How do I keep the slice from getting soggy?
A: The key is squeezing out as much liquid as possible from the grated zucchini before mixing it in. You can also add a little extra flour if the mixture looks too wet.

Q: Can I freeze it?
A: Definitely. Once cooled, cut the slice into portions, wrap them individually, and freeze for up to 2 months. Reheat in the oven straight from frozen or thaw overnight in the fridge.

Q: What can I serve it with?
A: It pairs perfectly with a light salad, roasted vegetables, or Mediterranean dips like tzatziki or hummus.

Q: Can I use other vegetables?
A: Yes. Try adding spinach, bell peppers, mushrooms, or corn. Just make sure to remove any excess moisture before adding them to the mix.

Nutrition

(per serving, approx. 1 of 6 slices)

Calories: 190

Protein: 11g

Fat: 13g

Carbohydrates: 6g

Fiber: 1g

Sugars: 2g

Sodium: 430mg

(Values are estimates and may vary based on ingredients used.)

Conclusion

This Mediterranean Baked Zucchini Egg Slice with Cheese is a simple, balanced dish that fits beautifully into any meal of the day. It’s full of fresh vegetables, protein-rich eggs, and the comforting flavor of melted cheese and herbs. Easy to prepare, versatile, and make-ahead friendly — it’s the kind of recipe you’ll come back to again and again.

Whether served warm with a crisp salad or packed cold for lunch, it’s a fresh Mediterranean take on the classic egg bake that never disappoints.