« Our favorite pantries: another peek into Pantry #129 | Main | Slow cooker salsa verde shredded beef »

Zucchini noodle and feta egg casserole

Spiralize your zucchini noodles for a whole different take on breakfast casseroles!

When the zucchini come in, there's almost no way to keep up. A few are bound to get too big, or too old, before you get around to harvesting or cooking them. You can carve those over-the-top zucchini into boats, and stuff them (or float them!), or you can spiralize them into noodles.

I love zucchini noodles, which are, somehow, a lighter version of diced or sliced zucchini. They hold less water, so they don't need to be salted and drained before you use them. I like to give zucchini noodles (also called, charmingly, zoodles) a quick sauté before adding them to this egg casserole, along with the onion and bell pepper, just to make sure they don't leave any excess liquid in the final dish. Egg casseroles make a quick and easy breakfast or brunch entreé, and I love them in the summer as a light supper, alongside green salad and a piece of crusty bread.

Spiralized zucchini gives your breakfast casserole a whole different flavor.

Zucchini noodle and feta egg casserole {vegetarian, gluten-free}

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

Serves 4-5.


2 tsp olive oil
1/2 medium onion, diced
1/2 cup diced red bell pepper
2 medium zucchini, zoodled (or diced)
8 large eggs
1 cup shredded mozzarella cheese
1/2 cup low-fat or fat-free cottage cheese
1/4 cup crumbled feta cheese
1 Tbsp dried thyme (or 2 Tbsp fresh thyme leaves)
1 Tbsp Greek seasoning
1/2 tsp fresh black pepper
Cooking spray (like PAM)


Preheat oven to 375°F. Prepare a 12-cup (or equivalent) casserole dish with cooking spray, and set aside.

In a nonstick frying pan, heat the oil, and add the onion, red pepper and zucchini noodles. Sauté for 3-4 minutes, until the onion is translucent and the noodles are softening but not browned. Remove the pan from the heat, and set aside to cool while you assemble the remaining ingredients.

In a large (8-cup) measuring cup, or mixing bowl, whisk the eggs until well combined. Stir in the mozzarella and cottage cheeses, until they mix with the eggs. Add the feta, thyme, Greek seasoning and black pepper, and stir well.

Spread the vegetables in the prepared casserole dish, and pour the egg mixture on top. Stir gently, to distribute everything evenly.

Bake for 35 minutes, uncovered, until the eggs are slightly puffy and browned around the edges of the casserole dish.

Serve warm or at room temperature. Can be made a day ahead, and stored, covered, in the refrigerator.

[Printer-friendly recipe.]

More egg casserole ideas:
Greek spinach, artichoke and feta egg and cheese breakfast casserole, from The Perfect Pantry
Broccoli, mushroom, egg and cheese breakfast casserole, from The Perfect Pantry
Low-carb Southwest egg casserole, from Kalyn's Kitchen
Heirloom tomato breakfast casserole, from The Yellow Table

Give your breakfast egg casserole a new twist, with zucchini noodles (and lots of cheese, of course).

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 love the idea of using zucchini noodles in an egg casserole; brilliant! I bet it adds such a nice texture.

Such a good combination!
Years ago a letter in Rodale's Organic Gardening Magazine suggested another zucchini solution. Liquify large zukes in a blender (this was pre-food processor, of course), to be used as a milk substitue - then, or stockpiled in the freezer.
I've also found that coarsely grated zukes can start out as a huge pile, then melt down to a manageable volume. I'm a fan of Greek-style zucchini pancakes, and this ingredient list could be repurposed to make them even better... have to try that!

Kalyn, the zucchini noodles taste completely different from cubes or slices of zucchini. It's really fun to eat, too.

Susan, I love using grated zucchini in pancakes, or in latkes along with grated potatoes. But I think that combining it with eggs is near the top of my list.

That sounds so delicious!
I love zucchini noodles but I have never used them in that way before. It is a must try!
Thanks for sharing!

Sofie, using zucchini noodles in an egg casserole is so much fun!

I love zucchini noodles! I have a spiralizer plus attachment for my KitchenAid professional stand mixer. When I don’t feel like making pasta, my go to is fresh local zucchini (available all year) which I make into noodles and quickly sauté or blanch the noodles.

Ken, I have gadget envy! I'd love one of those KitchenAid attachments, though in my downsized kitchen, I don't have room to leave the mixer on the counter all the time. I'll bet it does a terrific job on zucchini!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.