Vegetarian Zucchini and Carrot Bake

Vegetarian Zucchini and Carrot Bake


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This easy-to-make dish swirls colorful bits of zucchini and carrots into a smooth bed of eggs. Just a hint of salt and pepper ties the veggies and protein together in one savory breakfast.

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Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

3 servings


  • 9 Large Eggs
  • 2 Small Zucchini, peeled and shredded
  • 2 Medium Carrots, peeled and grated
  • 1 1/2 tsp. Kosher Salt
  • 3/4 tsp. Ground Black Pepper

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Preheat oven to 350 degrees. Grease 3 6-oz ramekins with nonstick cooking spray. In a large bowl, mix together the eggs, zucchini, carrots, salt, and pepper. Evenly distribute the egg mixture between the ramekins. Bake for 40 minutes and serve.

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