This baked zucchini and vegetable egg casserole is a celebration of garden-fresh produce and savory herbs brought together in a light, protein-rich meal that’s perfect for any time of day. Packed with zucchini, mushrooms, carrots, peppers, garlic, and onions, the vegetables are gently sautéed for depth of flavor, then folded into a seasoned egg and yogurt mixture. Dill and Provençal herbs add brightness and warmth, while olive oil enhances the casserole’s richness without heaviness. Whether you serve it hot for brunch, cold as a light dinner, or sliced for meal prep lunches, this dish brings versatility, nutrition, and rustic comfort to your table.
Preparation, cook, and total times
Preparation Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield
Serves: 4 to 6 portions
Cuisine
Mediterranean-inspired vegetarian cuisine
A full list of ingredients
3 chicken eggs
1 teaspoon salt (divided)
3 tablespoons white yogurt (plain, unsweetened)
1 tablespoon chopped fresh dill
2 medium zucchini
1 teaspoon salt (for zucchini)
Olive oil (for sautéing and baking dish)
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, grated
300 grams (about ⅔ pound) fresh mushrooms, chopped
1 red sweet pepper, chopped
1 green sweet pepper, chopped
1 teaspoon salt (for vegetables)
Black pepper to taste
½ teaspoon Provençal herbs
Step-by-step cooking directions
1. Prepare the zucchini
Grate the zucchini and place it in a colander. Sprinkle with 1 teaspoon salt and let it sit for 10–15 minutes to release excess moisture. Then squeeze out the liquid using a clean kitchen towel or your hands. This step ensures your casserole isn’t watery.
2. Sauté the vegetables
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Add remaining vegetables
To the skillet, add the grated carrot, chopped mushrooms, and both sweet peppers. Sauté for 6–8 minutes until the vegetables are tender and the mushrooms have released their moisture. Season with 1 teaspoon salt, black pepper to taste, and Provençal herbs. Mix well, then remove from heat and let cool slightly.
4. Prepare the egg mixture
In a large bowl, whisk together the eggs, 1 teaspoon salt, white yogurt, and chopped dill. The yogurt adds creaminess and helps bind the casserole.
5. Combine everything
Add the drained zucchini and sautéed vegetables to the egg mixture. Stir until everything is well combined.
6. Bake the casserole
Grease a baking dish with olive oil. Pour the mixture into the dish and spread it evenly. Bake in a preheated oven at 180°C (356°F) for 30–35 minutes, or until the center is set and the top is golden.
7. Cool and serve
Let the casserole rest for 5–10 minutes before slicing. Serve warm or at room temperature, garnished with extra dill or yogurt on the side if desired.
Nutritional information (per serving, approximate)
Calories: 180
Protein: 9g
Fat: 12g
Carbohydrates: 10g
Fiber: 3g
Vitamin A: 65% DV
Vitamin C: 70% DV
Calcium: 100mg
Iron: 1.5mg
Sodium: 500mg
The origins and popularity of the recipe
This recipe draws inspiration from Mediterranean and Eastern European home cooking, where vegetables, eggs, and yogurt are commonly combined into simple, rustic bakes. Dishes like these are popular in Greek, Turkish, and Balkan kitchens, often served as side dishes, main courses, or picnic meals. The versatility and reliance on fresh, local ingredients have made vegetable egg casseroles a beloved option in regions where seasonal cooking and minimizing waste are central to food culture. Today, it’s become a go-to option for health-conscious eaters looking for satisfying, meatless meals packed with nutrition.
Reasons why you’ll love the recipe
There’s a lot to love about this casserole. First, it’s flexible—you can swap out veggies based on what’s in season or what you have in the fridge. Second, it’s light but filling, offering plenty of fiber, protein, and vitamins in each bite. Third, it’s easy to prepare and requires only one pan for sautéing and one baking dish—perfect for minimal cleanup. Lastly, its mild, herby flavor makes it enjoyable for adults and kids alike, and you can serve it hot or cold depending on the occasion.
Health benefits
This dish is a nutrient powerhouse. Zucchini provides hydration and vitamin C while being low in calories. Carrots bring beta-carotene for eye health, and mushrooms offer B-vitamins and antioxidants. Peppers are rich in vitamin C and fiber, while eggs add high-quality protein and essential fats. Yogurt contributes calcium and gut-friendly probiotics, and herbs like dill and Provençal blends supply anti-inflammatory properties. Together, these ingredients create a balanced, anti-inflammatory, heart-healthy meal that supports digestion, immunity, and energy levels.
Serving suggestions
Serve this casserole as a light lunch with a side salad and lemon vinaigrette. It’s also great for brunch alongside crusty sourdough bread or herbed focaccia. For dinner, pair it with a cup of soup or roasted potatoes. You can slice and pack it for lunch boxes or picnic baskets—it travels well and tastes just as good cold. Add a dollop of Greek yogurt or hummus on the side to make it even more satisfying.
Cooking tips
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Always salt and drain zucchini before baking to prevent sogginess.
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Don’t skip the cooling step after sautéing the veggies—hot ingredients may scramble the eggs.
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Use a glass or ceramic baking dish for even heat distribution.
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Let the casserole rest after baking—it helps it firm up and slice cleanly.
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For extra golden top, drizzle a little olive oil before the final 5 minutes of baking.
Variations to try
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Cheesy addition: Stir in ½ cup grated mozzarella or feta cheese for added richness.
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Spicy version: Add red chili flakes or chopped jalapeños to the vegetable mix.
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Low-carb: Replace carrots with chopped spinach or kale for fewer carbs.
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Protein boost: Mix in cooked quinoa or chickpeas for extra plant protein.
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Egg-free version: Use a chickpea flour and water mixture (½ cup flour + ½ cup water + 1 tbsp oil) as a vegan binding alternative.
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Seasonal twist: In fall, try grated butternut squash or pumpkin in place of carrots.
Conclusion
This baked zucchini and vegetable egg casserole is a true testament to how simple, wholesome ingredients can create something delicious and nourishing. It’s perfect for any time of the day—breakfast, brunch, lunch, or dinner—and is so easy to make ahead. With its rich mix of vegetables, herbs, and creamy eggs, it hits all the right notes of comfort food without the guilt. Whether you’re trying to eat more vegetables, reduce meat intake, or simply enjoy something tasty and light, this casserole belongs in your recipe rotation.
10 comprehensive FAQ section
1. Can I prepare this casserole in advance?
Yes! Assemble the mixture and keep it in the fridge for up to 12 hours. Bake when ready.
2. Can I freeze the casserole?
It’s best fresh, but you can freeze baked portions. Wrap tightly and store for up to 1 month. Reheat in the oven at 180°C until warmed through.
3. What can I use instead of white yogurt?
Greek yogurt, sour cream, or a dairy-free yogurt alternative all work well.
4. Can I add cheese?
Yes, feel free to mix in or sprinkle cheese on top before baking. Feta, cheddar, or Parmesan are all great choices.
5. What if I don’t have fresh dill?
Use 1 teaspoon of dried dill, or substitute with parsley or basil for a different herb profile.
6. Is this recipe suitable for a keto diet?
With minor adjustments—such as omitting the carrot and replacing yogurt with full-fat Greek yogurt—it can be made low-carb/keto-friendly.
7. How do I know when it’s done baking?
The center should be set (not jiggly) and the top lightly golden. A toothpick inserted should come out clean.
8. Can I serve it cold?
Yes, this dish is delicious cold or at room temperature, making it perfect for lunchboxes or summer meals.
9. What kind of baking dish should I use?
An 8×8-inch square or a 9-inch round glass or ceramic dish works best. Avoid metal if possible, as it may over-brown the edges.
10. Can I double the recipe?
Absolutely! Just use a larger baking dish and add 10–15 minutes to the baking time, checking for doneness near the center.