Zucchini Breakfast Bake

Zucchini Breakfast Bake

2 small zucchini (shredded)
.25 cup mozzarella
3 eggs
.25 cup rice milk
½ tsp sea salt
1 tsp ground garlic
.25 cup green onion
1 tsp ground black pepper
½ cup whole wheat bread crumbs
¼ cup shredded cheese blend (DiGiorno parmesan, romano, asiago)
1 tsp dried basil
½ tsp dried oregano

(optional ½ tsp red pepper flakes)

4 servings

Preheat oven at 350 degrees. Bake for 30 minutes.

Preheat the oven.
Shred the zucchini. I use a handheld grater after washing and peeling the zucchini.
Mix all of the ingredients (except mozarella) in a large mixing bowl and pour into a baking dish. You can easily make this in one large square or in separate individual serving sizes using smaller containers.
Sprinkle the mozarella on the top and bake.
Let cool for a few minutes before eating.

Nutrition Facts

Zucchini Breakfast Bake

4 Servings

Amount Per Serving

Calories 203.2

Total Fat 7.5 g

Saturated Fat 2.7 g

Polyunsaturated Fat 1.4 g

Monounsaturated Fat 1.6 g

Cholesterol 147.4 mg

Sodium 555.4 mg

Potassium 480.2 mg

Total Carbohydrate 25.0 g

Dietary Fiber 4.2 g

Sugars 2.1 g

Protein 10.6 g


Vitamin A 34.2 %

Vitamin B-12 5.5 %

Vitamin B-6 11.7 %

Vitamin C 11.7 %

Vitamin D 4.3 %

Vitamin E 5.1 %

Calcium 14.7 %

Copper 10.5 %

Folate 14.0 %

Iron 12.9 %

Magnesium 14.8 %

Manganese 45.3 %

Niacin 8.6 %

Pantothenic Acid 6.7 %

Phosphorus 17.3 %

Riboflavin 16.9 %

Selenium 32.5 %

Thiamin 10.3 %

Zinc 7.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Number of Servings: 4

Recipe submitted by SparkPeople user TREKKSTER.