This Ricotta and Zucchini Egg Bake is a delightful and nutritious dish perfect for breakfast, brunch, or a light dinner. The combination of fresh zucchini, creamy ricotta, and tasty cheese makes it a family favorite. The addition of short cut bacon and finely diced onion adds a savory depth, while the parsley brings a fresh note. It’s easy to prepare and packed with flavor.
Preparation Time
- Preparation: 15 minutes
- Cooking: 30-35 minutes
- Total: 45-50 minutes
Ingredients
- 6 extra large eggs
- 1 cup ricotta
- 2 medium (400g) zucchini, grated (no need to squeeze the liquid from the zucchini)
- 200g short cut bacon, diced
- 1 small brown onion (150g), finely diced
- 1 cup (110g) grated tasty cheese
- 1 clove garlic, crushed or finely diced
- 1 tbsp parsley, finely chopped
- Salt and pepper to taste
- 1 cup (110g) self-raising flour
Directions
- Preheat the oven to 180°C (350°F). Grease and line a large rectangular ovenproof dish (around 30cm x 20cm).
- In a large bowl, combine all of the ingredients except the flour. Mix well to ensure all ingredients are evenly distributed.
- Slowly stir in the flour until fully combined.
- Spoon the mixture into the prepared dish, spreading it out evenly.
- Bake for around 30-35 minutes, or until the top is lightly golden and the egg bake is set.
- Cool slightly before serving. Enjoy warm or at room temperature.
Serving Suggestions
- Serve with a fresh green salad or steamed vegetables for a balanced meal.
- Garnish with extra parsley or a sprinkle of grated cheese for added flavor.
Cooking Tips
- You can substitute short cut bacon with pancetta or ham for a different flavor.
- Add other vegetables like bell peppers or mushrooms to the mix for added nutrition and taste.
Nutritional Benefits
- High Protein: Eggs and ricotta provide a good amount of protein, essential for muscle repair and growth.
- Vitamins and Minerals: Zucchini and parsley are rich in vitamins A and C, promoting good vision and a healthy immune system.
- Low Carb Option: Using self-raising flour keeps the carb content moderate, making it suitable for those watching their carbohydrate intake.
Dietary Information
- Contains Dairy and Gluten: Not suitable for those with lactose intolerance or gluten sensitivity. Gluten-free self-raising flour can be used as a substitute.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the egg bake for up to 2 months. Thaw in the refrigerator overnight before reheating.
Why You’ll Love This Recipe
This Ricotta and Zucchini Egg Bake is incredibly easy to make, versatile, and delicious. It’s perfect for meal prep, making it an excellent option for busy weekdays. The ingredients are simple, yet the dish is packed with flavors that everyone in the family will enjoy.
Conclusion
Give this Ricotta and Zucchini Egg Bake a try for a wholesome, satisfying meal that’s sure to become a staple in your recipe collection. It’s perfect for any occasion and can be easily customized to suit your preferences. Enjoy cooking and savoring this delightful dish!
