Zucchini Egg Bake

This popular Zucchini Egg Bake was inspired by the toast and eggs breakfast dish called Popeye Eggs or Eggs in a Hole! And any time you end up with extra-large zucchini, this is a fun way to use them!

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It’s no secret that I’m a huge zucchini fan, and when I used to grow zucchini in my garden I’d often end up with giant zucchinis that I had fun experimenting with. Now I’m always happy when I’m gifted some zucchini, and this Zucchini Egg Bake was inspired by an extra large zucchini I got from my brother Mark and his wife Lisa.

I experimented with my niece Kara for this recipe, and we had the idea of making Eggs in a Hole using Zucchini in a frying pan, subbing zucchini for the bread with a hole cut out for the egg. That was pretty much a total failure, because the egg didn’t stay contained in the hole in the zucchini the way we’d imagined and we ended up with a mess in the pan.

But we still liked the idea of a Zucchini Egg Bake that used zucchini rounds with the center cut out and an egg broken into the hole. And after experimenting we came up with this fun cheesy variation for eggs baked in zucchini. When I shared a picture of this on Instagram (before we had even tasted it) everyone who commented seemed to think it looked good.

Of course eggs, zucchini, and lots of melted Monterey Jack Cheese couldn’t help but be a tasty combination, but Kara and I both ate ours with a dollop of sour cream and some Green Tabasco Sauce for even more of a flavor punch. And if you end up with a large zucchini, this is definitely a fun way to use it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• thick slices of zucchini
• eggs
• Spike Seasoning (affiliate link), or any other all-purpose seasoning that’s good on eggs
• salt and fresh-ground pepper to taste
• grated Monterey Jack Cheese
• Sour Cream and Green Tabasco Sauce (affiliate link) for serving if desired (optional)

What if you don’t have oversized zucchini to make Zucchini Egg Bake?

If you don’t have a garden so won’t get any oversized zucchini you can make a variation of this Zucchini Egg Bake by making a layer of sliced zucchini in the bottom of the baking dish, seasoning them, breaking some eggs over the zucchini, topping with cheese, and baking. It won’t be quite the same, but still tasty!

How is the Zucchini Egg Bake similar to Popeye Eggs?

The inspiration for this recipe was what my mom always called “Popeye Eggs” which are pieces of fried bread with a hole cut out and an egg fried in the middle. This kind of fried bread and egg dish is also called Toad in a Hole, Eggs in a Basket, Eggs in the Hole, Eggs in a Blanket, Bird’s Nest Eggs, Cowboy Eggs, Bull’s Eye Eggs, Gas House Eggs, and Sunshine Toast. See my recipe for Cheesy Eggs in a Hole for a variation of this childhood treat.

More ways to use extra-large zucchini:

If you grow zucchini and sometimes end up with those too-big zucchinis that are a challenge to use, there are lots of ideas in my collection of Recipes for Extra Large Zucchini.

How to make Zucchini Egg Bake:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Take eggs out of the fridge and let them come to room temperature.
2. Preheat oven and spray casserole dish with non-stick spray.
3. Cut the giant zucchini into slices.
4. Cut out a hole in the center of each zucchini with a cookie cutter (or use a small glass like we did if you don’t have cookie cutters!)
5. Put zucchini rings into the casserole dish and season.
6. Bake zucchini rings until the zucchini is starting to feel barely soft.
7. Gently break an egg into each zucchini hole and season the eggs with fresh-ground black pepper and a little salt.
8. Put zucchini with eggs back into the oven and bake until they’re barely starting to set.
9. Sprinkle grated Monterey Jack cheese over the top of the zucchini and eggs and bake until cheese is melted and yolks are cooked to your preferred doneness.
10. Serve hot, with some sour cream and Green Tabasco Sauce (affiliate link) if desired.

More Recipes for Zucchini with Eggs:

• Zucchini Breakfast Casserole with Green Chiles
• Cheesy Zucchini and Basil Strata
• Zucchini Tarts

Continue to Content

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Yield: 6 servings

Zucchini Egg Bake

Prep Time 10 minutes

Cook Time 27 minutes

Total Time 37 minutes

If you happen to end up with a large-sized zucchini, you can use it to make this low-carb Zucchini Egg Bake that was inspired by Eggs in a Hole!

Ingredients

• 6 slices of zucchini, cut 3/4 inch thick
• 6 eggs, at room temperature
• Spike Seasoning (or any other all-purpose seasoning that's good on eggs)
• salt and fresh-ground pepper to taste
• 3/4 cup grated Monterey Jack Cheese (more or less to taste)
• Sour Cream and Green Tabasco Sauce for serving if desired (optional)

Instructions

1. Take eggs out of the fridge and let them come to room temperature while you prepare the zucchini and bake the rings.
2. Preheat oven to 400F/200C. Spray a 9" x 12" casserole dish with non-stick spray.
3. Cut the giant zucchini into slices at least 3/4 inch thick. (A little thicker wouldn't hurt if you want deeper rings.)
4. Then cut out a hole in the center of each zucchini with a cookie cutter or a small glass.
5. Put zucchini rings into the casserole dish and season with Spike Seasoning (affiliate link), salt, and fresh ground black pepper.
6. Bake zucchini rings 15 minutes, or until the zucchini is starting to feel barely soft when you pierce it with a fork.
7. Gently break an egg into each zucchini hole and season the eggs with fresh-ground black pepper and a little salt.
8. Put zucchini with eggs back into the oven and bake about 2 minutes or until they're barely starting to look set. (Cook just long enough that you can sprinkle the cheese over without breaking the egg yolks.)
9. Sprinkle grated Monterey Jack cheese over the top of the zucchini and eggs and bake until cheese is melted and yolks are cooked to your preference, probably about 10 minutes more.
10. Serve hot, with some sour cream and Green Tabasco Sauce (affiliate link) if desired.

Notes

Recipe created by Kalyn and Kara.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 166Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 201mgSodium: 351mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 13g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Zucchini Egg Bake is a great dish for low-carb or Keto diet plans, and for any phase of the original South Beach Diet. South Beach would recommend reduced fat cheese and low-carb diets would prefer full-fat.

Find More Recipes Like This One:
Use Breakfasts for more breakfast recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

 Historical Notes for this Recipe:
This recipe recipe for eggs baked in zucchini slices was first posted in 2019. It was last updated with more information in 2023.

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