Cheesy Zucchini Breakfast Bake

Cheesy Zucchini Breakfast Bake

4.4 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 198.5
  • Total Fat: 5.0 g
  • Cholesterol: 24.4 mg
  • Sodium: 553.8 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 18.3 g

View full nutritional breakdown of Cheesy Zucchini Breakfast Bake calories by ingredient
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This can be mixed together the night before and popped in the oven in the morning, before you do your wake-up exercise. This can be mixed together the night before and popped in the oven in the morning, before you do your wake-up exercise.
Number of Servings: 4


    2 small zucchini, shredded
    1 medium onion, minced
    1 cup egg subsitute
    2 ounces romano, shredded
    ½ cup ricotta, low fat
    ¼ teaspoon salt
    ⅛ teaspoon cayenne
    black pepper, freshly ground to taste
    ½ cup whole wheat flour


Preheat oven to 375°F.

In a large mixing bowl, combine zucchini, onion, romano, flour, salt, cayenne and black pepper. In a separate bowl, whisk eggs and ricotta together. Combine with zucchini mixture and mix well.

Coat a souffle dish or casserole with cooking spray and fill with egg/zucchini mixture. Bake at 375 for 50-60 minutes or until set.

Serve with fresh fruit on the side. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user GEORGEVW.


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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    This was great! Very flavorful. I used 1 T dried minced onion instead of fresh. I baked it in a pie pan and it took 40 minutes. I'd make it again. I'll try a cheddar cheese mixture next time and add other vegetables too. Thanks for posting it. Variety is the spice of life! - 2/21/09

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  • 1 of 2 people found this review helpful

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  • This was listed as a low carb recipe but low carb + flour does not compute! - 3/18/13

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  • I thought this was a little dry. I also added mushrooms, orange peppers, and turkey suasage. - 1/28/12

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  • SO-OOO Good! Made a wonderful, filling meal. I used flax meal instead of flour and the texture was great--very fluffy. Will definitely add to my Favorites list. I also added Chef Meg's pork sausage. - 8/7/11

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  • Great base recipe. Added carrots, broccoli, and mushroom to mine, since I had them on hand. Also used different cheese (also to use up what I had on hand), and added a pie crust to it. I like how many options this recipe opens up. Very good. - 10/25/10

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  • up the fiber w,ground flax seed - 8/12/09

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  • we enjoyed this with a salad for our vegetarian meal this week....the consistency was kind of like southern cornbread dressing - we loved it! - 6/18/09

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  • I used a little more egg substitute because I found it to be a little drier than I wanted and instead of ricotta cheese I used cottage cheese instead. Very Tasty - 3/24/09

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  • Incredibly delicious and easy to make! I made 2 batches and in the 2nd one I added a little salsa and black beans. A nice and yummy flexible recipe. Thank you! - 3/8/09

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