🥒 Zucchini & Oat Baked Egg Squares
📝 Description
Soft, savory baked egg squares made with fresh zucchini, wholesome oats, cheese, and simple seasonings. They’re easy to prepare, slice beautifully, and make a delicious breakfast, snack, or light meal.
🛒 Ingredients
- 2 medium zucchini, grated
- 6 large eggs
- 1 cup rolled oats
- ½ cup shredded cheddar cheese
- ¼ cup milk
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp paprika
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley
👩🍳 Method
- Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- Grate the zucchini and squeeze out as much excess moisture as possible.
- In a large bowl, whisk together the eggs and milk.
- Add oats, zucchini, cheese, onion, garlic, salt, pepper, oregano, paprika, and parsley.
- Mix until everything is evenly combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, or until the center is firm and the top is lightly golden.
- Let cool for 5–10 minutes, then cut into squares and serve.
❓ Recipe Q&A
Q: Do I need to squeeze the zucchini?
A: Yes. Removing excess water helps the egg squares hold together and prevents them from becoming soggy.
Q: Can I use quick oats?
A: Yes, quick oats can be substituted for rolled oats.
Q: Can I add other vegetables?
A: Yes, finely chopped spinach, bell peppers, or carrots work well.
Q: Can these be made ahead?
A: Yes. Store them covered in the refrigerator and reheat before serving.
🍽️ Conclusion
Zucchini & Oat Baked Egg Squares are simple, wholesome, and versatile. They’re a great way to combine vegetables, eggs, and oats into an easy oven-baked dish.
📊 Approximate Nutrition
Per serving: 150–190 calories | Protein: 9–12g | Carbs: 10–14g | Fat: 8–11g | Fiber: 2–3g