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Recipe for zucchini, egg and goat cheese breakfast casserole {vegetarian, gluten-free}

Zucchini, egg and goat cheese breakfast casserole (for any time of day).

As a precaution, for the past few days we've taken to locking our car doors. Here in the country, we usually don't do that -- in fact, people leave their keys in the car, and the car running, in the local supermarket parking lot! -- but it's zucchini season, and we have to guard against the random zucchini deposited on the passenger seat. Yes, it happens, and nowhere -- not the porch, the front stoop, the mailbox or the car -- is safe. One of the recipes in my summer e-book, 23 Zucchini: Fast, fun, easy recipes from The Perfect Pantry kitchen, this zucchini, egg and goat cheese breakfast casserole is a favorite way to cook those gifts of zucchini from gardening friends or the farmers market. Egg and cheese casseroles are an easy go-to for busy weekdays and lazy weekends; enjoy them for breakfast, or with a green salad for lunch or supper. This is quiche without the crust, which makes it a great gluten-free main dish. (Please check out the e-book for many more ideas for cooking with zucchini. The book -- for iPad, Kindle, smart phone or computer -- is fun, inexpensive, and people are saying nice things about it.)

Zucchini, egg and goat cheese casserole.

Zucchini, egg and goat cheese breakfast casserole

From the pantry, you'll need: onion, olive oil, eggs, shredded or grated cheese, goat cheese, thyme, cooking spray.

Serves 5-6.


1 medium onion, diced
2 cups diced zucchini (approximately 1 large zucchini)
1 red bell pepper, diced
2 tsp olive oil
10 large eggs
2 Tbsp nonfat milk
8 oz shredded cheese (I use fat-free mozzarella or four-cheese Italian blend)
3 oz crumbled goat cheese
2 Tbsp minced fresh basil
1 Tbsp minced fresh thyme
1/4 tsp kosher salt
1/2 tsp fresh black pepper
Cooking spray


Preheat the oven to 375°F. Spray a casserole dish with cooking spray, and set aside.

In a large nonstick frying pan over low-medium heat, add the onion, zucchini, bell pepper and olive oil. Sauté, stirring frequently, for 3-4 minutes, until the onion is translucent. Remove from heat; spread the vegetables in the casserole dish, and allow them to cool slightly while you prepare the remaining ingredients.

In a large bowl, whisk the eggs until slightly frothy. Add the milk, and whisk to combine. With a rubber spatula, stir in the shredded cheese, goat cheese, basil, thyme, salt and pepper.

Pour the egg mixture over the vegetables in the casserole dish. Draw the spatula through the mixture to bring some of the vegetables to the surface.

Bake, uncovered, for 35 minutes, until the eggs are puffy.

Serve hot, warm or cold.

[Printer-friendly recipe.]

More eggy cheesy recipes in The Perfect Pantry:

Broccoli, mushroom, egg and cheese breakfast casserole
Kale, mushroom, and caramelized onion breakfast casserole

Egg and cheese casserole with chayote squash and green chiles
Egg and cheese casserole with leeks, red pepper and bacon
Egg and cheese casserole with artichoke hearts and feta

Other recipes that use these pantry ingredients:
Breakfast casserole with spinach, leeks, cottage cheese and goat cheese, from Kalyn's Kitchen
Breakfast salad with poached egg and prosciutto, from Sass & Veracity
Creamy scrambled eggs with goat cheese and basil, from Jan's Sushi Bar
Goat cheese-thyme egg mini muffins, from She Simmers
Goat cheese and herb gougeres, from Eggs on Sunday

Zucchini, egg and goat cheese breakfast casserole, perfect for brunch.

Need more creative ideas for using zucchini? Get 23 Zucchini, my e-book packed with fantastic recipes, full-color photos and a few fun videos. With the FREE Kindle Reading app, delicious zucchini recipes will always be just one click away on any computer, tablet or smart phone. Click here to learn more.

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


I just love your recipes, it always make me mouth watering. Look at the pictures and ingredients, how can I resist. I just love it. Always give me so many ideas for my dinner and supper. :)

this is a great version of a classic breakfast casserole! Love the addition of the zucchini.

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Yung, thanks so much.

Pam, I love egg casseroles (obvious by how many recipes I post here!), and the mild zucchini is such a good match for the tart cheese. Enjoy!

YUM!!!! I am thinking feta would work too!

Carol, it would! You could even add some to this recipe.

An excellent recipe. I'm kinda surprised that none of my 9 volunteer squash plants roaming around the back yard are growing zucchini (mostly they appear to be pie pumpkins and butternut squash) but I'm still getting squash from the farm share (and eggs too!) and we'd all eat this casserole.


Kirsten, isn't it funny how volunteer plants show up when and where they want, and obviously yours didn't want to be zucchini!

Sounds lovely! I'm all about cheesy, veggie eggie casseroles ;}

Wish that you would say the size of casserole dish. They come in different sizes and it would make it easier to know how long to cook it per size of dish.

Sally, I use casseroles of various sizes; the one in the photo is an oval, equivalent to a standard 9x13 inch dish.

This looks delicious! Do you think this would keep well? I'm looking for something I can refrigerate and reheat on weekday mornings. Thanks!!

Katie, I often make this on Sunday, and have it for breakfast all week. Yes, it keeps well and reheats in the microwave.

Looks great! This is going to be dinner!

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