Tasty and Nutritious Baked Eggs in Zucchini Boats

Get ready for a taste sensation that will make your taste buds sing! Today, I have a recipe that will take your breakfast game to the next level. Introducing Baked Eggs in Zucchini – a vegetarian epicure recipe created by Anna Thomas that will make you truly appreciate the humble zucchini.

If you’re looking for something that’s healthy, incredibly tasty and easy to make, then look no further. This dish is perfect for those who love eggs, vegetarian meals or are simply looking for something new to try.

With its simple yet elegant combination of ingredients, this recipe will seduce your senses and leave you feeling satisfied and full. The rich flavor of baked eggs combined with the tender texture of the zucchini creates a delicious dish that can be enjoyed at any time of the day.

So, whether you’re looking for a unique way to spice up your breakfast, or you’re looking for a satisfying vegetarian meal, this recipe is sure to deliver. So, let’s get cooking and enjoy the deliciousness!

Why You’ll Love This Recipe

Baked Eggs in Zucchini  (The Vegetarian Epicure)
Baked Eggs in Zucchini (The Vegetarian Epicure)

It’s time to add some flavorful, vegetarian recipes to your repertoire, and this recipe for Baked Eggs in Zucchini from the Vegetarian Epicure is just the dish you need. This recipe will bring that extra burst of flavor and visual appeal that can help elevate any meal.

Just imagine taking a bite into a perfectly baked egg nestled inside a zucchini nest. The result is an explosion of flavors as you repurpose classic breakfast ingredients into a truly unique and delicious recipe.

For those who are looking for quick and easy meals, this dish is ideal as it only takes minimal preparation before it heads into the oven. Within 30 minutes, you’ll have a wholesome breakfast ready for yourself or guests. Additionally, whether you’re new to cooking or experienced, this recipe is simple enough to make without breaking too much of a sweat.

The beauty of eggs is that there’s no end to how many ways you can cook them. If scrambled and omelets aren’t your jam, then trying out Baked Eggs in Zucchini gives you a new option without breaking away from your love for eggs at breakfast.

In addition to being tasty and versatile, the ingredients used in this recipe are all healthy options. Zucchini is loaded with nutrients like vitamin C and antioxidants while eggs provide quality protein that has shown to be beneficial when consumed in moderation.

From its flavor profile to its health benefits, Baked Eggs with Zucchini is the perfect way to start any day- and with its unique twist on traditional egg dishes- it’s sure to impress even the pickiest eaters.

Ingredient List

 Sink your teeth into the deliciousness of baked eggs in zucchini.
Sink your teeth into the deliciousness of baked eggs in zucchini.

Here are the ingredient list that you will need for this succulent recipe. Remember that all ingredient should be vegetarian-friendly and that fresh zucchini and scallions are always best.

  • 4 lbs of zucchini (3-4 zucchini)
  • 4 scallions, chopped
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 6 eggs
  • Salt and pepper

Make sure to get each on the ingredients to have your baked eggs in zucchini turn out perfect. Once you gather all of the above, it’s time to get out your veggie spatula, channel your inner “Epicure Anna Thomas,” and let’s start cooking!

The Recipe How-To

 This recipe is perfect for those who want a healthy and filling breakfast.
This recipe is perfect for those who want a healthy and filling breakfast.

Now, let’s get into the exciting part of this recipe, the how-to! This baked eggs in zucchini recipe is a delicious and healthy way to start your day, or serve as an elegant brunch item. Here are the instructions to cook up a flavorful dish that’s sure to please your taste buds.


Before we dive into the steps, let’s make sure you have everything you need. First, preheat your oven to 375°F (190°C). Then, prepare the ingredients listed in the previous section. You’ll want to wash and slice your zucchinis into 1/4-inch thick rounds. Next, you’ll want to chop up your scallions, separating the white and green parts.

Cooking the Zucchini

In a large skillet over medium-high heat, add 2 tablespoons of olive oil. When the oil is heated through, add your sliced zucchinis and stir occasionally for about 5 minutes until they become tender. Once they’re cooked, remove them from the heat and season with salt and pepper.

Creating the Egg Mixture

Crack 6 eggs into a mixing bowl and whisk them together with salt and pepper. Set aside.

Assembling Everything Together

In a separate 9×13 inch baking dish, lightly coat with cooking spray or butter. Arrange your cooked zucchini rounds in overlapping rows at the bottom of the dish. Sprinkle chopped white scallions on top of zucchinis before pouring over egg mixture evenly. Gently wiggle the pan back & forth to ensure that egg mixture is evenly distributed among every corner of pan.

Baking the Dish

Bake uncovered for about 25-30 minutes at 375°F (190°C) until eggs are set and edges are golden brown.* Allow it some time to cool down before slicing up (& be sure you get some of those crispy yummy edges too)!

*Note that baking times may vary by oven so keep an eye out for any variations depending on your oven specifications

That’s it! You now have a beautifully crafted baked eggs in zucchini dish that will delight anyone who takes a bite. Give it a try and let me know how it went in the comments below!

Substitutions and Variations

 All the goodness of eggs and veggies in one dish.
All the goodness of eggs and veggies in one dish.

As a vegan chef, I understand the importance of being adaptable in the kitchen. That’s why I’ve provided some substitutions and variations for those who want to switch things up or make adjustments to the baked eggs in zucchini recipe.

If you’re not a fan of scallions, feel free to swap them out with shallots or onions. This will provide a similar depth of flavor without the same level of intensity as scallions.

For those who might be lactose intolerant, try using vegan butter instead of regular butter. It will still provide the necessary richness and flavor without any dairy products.

Are you looking to add more protein to your meal? Consider adding some extra vegetables, such as chopped bell peppers or cherry tomatoes, or even some meatless sausage crumbles. This will add a new dimension of flavor and texture to the dish while also increasing its satiating power.

To make it gluten-free, substitute bread crumbs with almond flour or gluten-free bread crumbs – this will help maintain the crunch on top while making it safe for those with gluten sensitivities or celiac disease.

If you prefer your eggs cooked another way, try poaching them instead of baking them for a different texture experience. You can also mix up the vegetables by using squash, asparagus or tomato instead of zucchini.

Whatever variation you choose, the key is to enjoy yourself and experiment with different flavors and ingredients. After all, cooking is an art form – it’s meant to be creative and inspiring!

Serving and Pairing

 These baked eggs in zucchini are the perfect way to start your day.
These baked eggs in zucchini are the perfect way to start your day.

Are you looking to spice things up at breakfast time? Then, look no further than these baked eggs in zucchini from The Vegetarian Epicure cookbook by Anna Thomas. The dish is not only delectable but also visually appealing. Present it on a colorful platter or individual plates topped with the remaining scallion greens and watch your family feast their eyes before even taking a bite.

This vegetarian epicure recipe makes for an ideal breakfast, brunch or light lunch meal. Make it the main course and serve with some crusty bread to soak up the egg yolk or try some steamed asparagus on the side for a wholesome and hearty meal. For those who want to add more textures, sprinkle some toasted almond slivers or crumbled bacon on top.

If you have a small gathering at any time of the day, whether it’s for workmates or friends, these baked eggs in zucchini will surely impress your guests. With its distinct texture, bold flavors and unique presentation, they’ll be coming back for more.

To elevate this dish try pairing it with some fresh fruits such as strawberries or kiwifruit, or serve it with vegetable juice like carrot or orange juice, which are a perfect addition for breakfast meals. If you’re planning to host a large-scale event, why not include this epicure recipe in your menu? It’s an impressive addition that is sure to satisfy even the most discerning palates.

Undoubtedly, these baked eggs in zucchini are versatile enough to pair with an array of foods and drinks of your choice. So give them a shot at your next breakfast gathering or bazaar and get ready for compliments aplenty!

Make-Ahead, Storing and Reheating

 Wake up to the aroma of baked eggs and zucchini cooking in your oven.
Wake up to the aroma of baked eggs and zucchini cooking in your oven.

You know what they say, preparation is key. And that’s never been truer than with this Baked Eggs in Zucchini recipe from The Vegetarian Epicure. Want to impress your guests with a stunning breakfast that you can make ahead of time? No problem. This recipe can be prepared in advance, and stored in the refrigerator before baking.

When it comes to storing, you want to make sure your baked eggs are covered properly to avoid them drying out or developing an unpleasant film on top. You can wrap the dish tightly with plastic wrap or aluminum foil and store it for up to 2-3 days.

If you’re making a batch or two of baked eggs in zucchini, reheating is easy peasy. You can pop the dish back into the oven at 300°F for about 15-20 minutes or until heated through. Alternatively, microwave individual portions for 1-2 minutes using a microwave-safe dish and cover the dish with plastic wrap to prevent splattering.

Now this recipe is versatile enough for any meal of the day, so don’t be afraid to experiment with leftovers! Cold baked eggs are great for topping salads, while reheated portions make a perfect protein-packed lunch. Trust me, these delectable egg nests will soon become a staple in your egg recipe arsenal.

Tips for Perfect Results

 These baked eggs in zucchini are a great way to sneak in more veggies into your diet.
These baked eggs in zucchini are a great way to sneak in more veggies into your diet.

As an experienced vegan chef, I have a few tips that will help you perfect this recipe for Baked Eggs in Zucchini from The Vegetarian Epicure. Here are some of my recommendations:

Firstly, be sure to properly wash and dry the zucchini before slicing them. This will ensure that they aren’t too wet and soggy when you go to bake them with the eggs.

Additionally, if you find your eggs sometimes come out overcooked or undercooked, try adjusting the baking time accordingly. Keep an eye on them as they bake so that you can avoid rubbery or runny eggs.

To add some extra flavor and texture to the dish, consider adding some chopped herbs to the egg mixture before pouring it into the zucchini boats. Chives or parsley would be great options here.

When adding the scallions into the mix, be sure to use only the light green and white parts. Save the dark green parts for garnishing later on.

If you’re looking to mix things up a bit, try using spiralized zucchini nests instead of boats. Just make sure to adjust the cooking times accordingly so that everything cooks evenly.

Lastly, but just as important, is using fresh ingredients. Always check your ingredients, especially at farmers’ markets or local boutique grocery stores which can offer much fresher options than the supermarket chain alternatives.

By following these simple tips, you’ll be able to create a delicious and visually stunning dish with all the flavors of eggs baked in tender young garden-fresh zucchinis. I guarantee it!

Bottom Line

: Are you ready to try out this delicious and healthy recipe yet? Baked Eggs in Zucchini is a must-try for any food enthusiast who wants to indulge in a savory and filling breakfast or brunch. With the abundance of zucchini in this dish, you can feel good about indulging in a nutritious meal that includes all the requirements for a well-balanced diet.

The Vegetarian Epicure recipe by Anna Thomas is an absolute masterpiece, and it’s easy to see why her book is a favorite amongst vegetarians and food lovers alike. Her baked eggs in zucchini recipe is a perfect balance of flavors that will leave your taste buds singing for more. With easy to follow instructions, even novice cooks can create an impressive breakfast or brunch that will have everyone talking.

So why not step outside of the usual routine and try something new? With the endless variety of substitutions and variations available, Baked Eggs in Zucchini can become one of your go-to dishes that you will love cooking again and again. Whether enjoyed as a standalone breakfast item or paired with a side salad, this dish is sure to impress.

In conclusion, Baked Eggs in Zucchini from The Vegetarian Epicure is truly an exceptional dish that no food enthusiast should miss out on. It’s easy to prepare, packed with nutrition, and bursting with rich flavors that will leave you feeling satisfied. So why not give it a try today? Trust me; your taste buds will thank you!

Baked Eggs in Zucchini (The Vegetarian Epicure)

Baked Eggs in Zucchini (The Vegetarian Epicure) Recipe

A little labor-intensive, especially if serving topped by a sauce, but just delicious. Hollandaise, Mornay, Bearnaise all are possibilities.
No ratings yet
Prep Time 25 mins
Cook Time 15 mins
Course Breakfast or brunch
Cuisine Vegetarian
Calories 398.4 kcal


  • 4 lbs zucchini
  • 3 -4 scallions, chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 6 eggs
  • salt and pepper


  • Take 6 large eggs from frig to bring to room temperature.
  • Preheat oven to 350 degrees F.
  • Wash zucchini. Coarsely grate them. Toss zucchini shreds with 2 t salt and let it rest for 5 to 10 minutes.
  • Take handfuls, squeezing gently to remove all excess water and pile on paper towels to drain.
  • Heat the butter and olive oil in a large skillet over medium heat. Add the chopped scallion. Sauté until almost tender. Turn heat to medium high; add zucchini and some freshly ground pepper and sauté for 8 to 10 minutes, stirring almost constantly. Remove from heat.
  • To serve as a starter, butter 6 small individual casseroles or ramekins. Divide the zucchini among them and make a shallow hollow in the center of each one. (If it is meant as a main dish, use slightly larger oval oven-safe dishes and make two hollows in each.).
  • 15 to 20 minutes before you want to serve, break one egg carefully into each little hollow. Sprinkle the eggs with a little salt and pepper. Bake them for about 15 minutes at 350°F.
  • The white should be completely set and the yolk still a little soft inside.
  • If upgrading the dish 🙂 by using hollandaise or another sauce, spoon sauce over each egg when you take them out of the oven, and serve immediately.

Add Your Own Notes


Serving: 370gCalories: 398.4kcalCarbohydrates: 20.7gProtein: 20.3gFat: 28.2gSaturated Fat: 9.8gCholesterol: 392.4mgSodium: 260.7mgFiber: 6.5gSugar: 15.9g
Keyword < 60 Mins, Breakfast, Brunch, Low Protein, Vegetable, Very Low Carbs
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