Healthy Easy Zucchini Egg Bake recipe is made with 3 ingredients, can be customized to your liking, reheats well, and is a great option to prep ahead.
I have a few recipes that I make over and over and OVER again. They aren’t much of a recipe, though, so I’ve never really put them on the blog. This simple healthy zucchini egg bake is one such “recipe”. I’ve been making one version or another of this recipe on repeat for years and I love it. I thought it high-time I shared it with you so that you can enjoy it as much as I have.
I love zucchini egg bake because it’s high in protein, low carb, filling, and easy to make. The best part is that you can make it ahead of time and just reheat it as needed. I’ll often make a pan or two of this early in the week and then just reheat it for breakfasts or simple lunches all week long. When I can start my day off with some protein and vegetables it’s much easier to keep eating well throughout the day. There’s something to say about starting off the day on the right foot.
Here’s the other thing that I love about this egg bake recipe – you never have to make it the same way twice. It’s pretty foolproof and you can add what you like. I’ll often cook up a 1/2 cup of bell peppers and 1 cup of chopped mushrooms with the zucchini. I love mushrooms and peppers in my egg bake. You can also add cooked meats like sausage, ham, or crumbled bacon or toss in a cup or so of your favorite shredded cheese.
I know you are going to make this recipe over and over again, and I can’t wait to hear what your favorite additions to the base recipe are.