Description
This Zucchini, Feta, and Egg Skillet Bake is a wholesome, protein-rich meal perfect for breakfast, brunch, or light dinner. Made with sautéed onion, grated zucchini, fluffy eggs, and tangy feta cheese, this easy one-pan dish is naturally gluten-free, customizable, and ready in under 30 minutes.
Ingredients
6 large eggs
1 cup zucchini, grated
½ cup feta cheese, crumbled
1 small onion, diced
Salt and pepper to taste
Olive oil for cooking
Instructions
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Preheat oven to 350°F (175°C).
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Heat olive oil in an oven-safe skillet over medium heat.
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Add diced onion and sauté until translucent.
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Add grated zucchini and cook for 3–4 minutes until softened.
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In a bowl, whisk eggs with salt and pepper. Pour over veggies in skillet.
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Sprinkle crumbled feta on top. Cook until edges start to set.
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Transfer skillet to oven and bake for 10–15 minutes, or until center is set.
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Slice and serve warm.
Notes
Add spinach, kale, or fresh herbs like dill or parsley for extra flavor.
Use goat cheese, mozzarella, or cheddar instead of feta.
Let rest 5 minutes before slicing for cleaner portions.
If not using an oven-safe skillet, transfer to a baking dish before baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Skillet / Oven-Baked
- Cuisine: Mediterranean-Inspired, American
