Zucchini Breakfast Bake

A frequent dish in the breakfast menu rotation is eggs with shredded zucchini, either as an omelet, a stovetop frittata, or starting out stovetop and finishing in the oven.

What I did this morning was not so different. Instead of shredding the zucchini I employed a seldom used device to spiralize it.

zucchini breakfast bake

 

After tossing chopped shallot with the spiralized zucchini I transferred them into greased ramekins. Normally I might first salt the veggies and allow them drain off some of their moisture, but there wasn’t time for that. The consequence of not taking that step is that the veggies will weep moisture onto the serving plate after baking. Nothing to cry about, really.

zucchini breakfast bake

 

Fresh basil goes very well in this dish, but this time I seasoned the beaten eggs with just kosher salt and nutmeg before pouring them over the spiraled zucchini. Feta cheese, or any cheese, is always a tasty addition, but this time I chose a healthier option and kept it simple.

zucchini breakfast bake (3).jpg

 

It took about 45 minutes in a 350ºF oven for the eggs to set and the veggies remain a bit crunchy.

zucchini breakfast bake

zucchini breakfast bake

zucchini breakfast bake



 


6 thoughts on “Zucchini Breakfast Bake

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s