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5 from 1 vote

Zucchini and Parmesan Baked Omelet

Enjoy all of the delicious, fresh zucchini from your garden in a simple and healthy Zucchini and Parmesan Baked Omelet -- plus a handful of other quick and easy zucchini recipes! This easy egg casserole is a quick prep-ahead breakfast, brunch, or dinner for the warm summer months!
Course Breakfast
Cuisine American
Keyword baked omelet, baked omelet with zucchini
Prep Time 10 minutes
Cook Time 41 minutes
Total Time 51 minutes
Servings 4 servings
Calories 249kcal
Author The Seasoned Mom


  • 2 teaspoons olive oil
  • 2 small zucchini finely diced (about 2 cups)
  • ¼ cup finely diced onion
  • 8 eggs
  • 1 cup milk
  • ½ teaspoon seasoned salt such as Lawry’s
  • ½ cup grated Parmesan cheese
  • Optional garnish: chopped fresh parsley thyme, and/or chives


  • Heat oil in a large skillet over medium-high heat. Add zucchini and onion and cook, stirring regularly, until tender (about 5-7 minutes).
  • Meanwhile, whisk together eggs, milk, and seasoned salt in a large bowl. Stir in cooked zucchini, onion, and ¼ cup of Parmesan.
  • Pour egg mixture into a greased 8-inch-square baking dish. Sprinkle remaining ¼ cup of Parmesan on top.
  • Bake at 350F/180C for 40-45 minutes, or until eggs are cooked and omelet is set.
  • Cut into squares and garnish with fresh herbs, if desired.


Cooking Just for Two? You can cut these ingredients in half and bake in individual ramekins or in a small gratin dish. Cooking time will be 35-40 minutes.
Want to Prep Ahead? You can bake this omelet in advance and keep it in the refrigerator until ready to serve. Slice and reheat individual portions in the microwave for 30-60 seconds, or in the oven or toaster oven until heated through. It also tastes great at room temperature!


Serving: 1/4th of the recipe | Calories: 249kcal | Carbohydrates: 8.6g | Protein: 19.1g | Fat: 15.3g | Saturated Fat: 5.7g | Cholesterol: 382.2mg | Sodium: 632.1mg | Fiber: 1.4g | Sugar: 5.1g