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    Home » What We're Eating » Zucchini & Parmesan Baked Omelet {+ Easy Zucchini Recipes!}

    Zucchini & Parmesan Baked Omelet {+ Easy Zucchini Recipes!}

    Published: Jul 24, 2017 by Blair Lonergan

    Jump to Recipe
    A collage image of a 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 easy zucchini recipes! This easy egg casserole is a quick prep-ahead breakfast, brunch, or dinner for the warm summer months!

    A photo of a baked zucchini and parmesan omelet on a plate with flowers in the background, easy zucchini recipes

    Who doesn't love a light, fluffy omelet?! But they're kind of like pancakes -- the end result is great, but the process can feel tedious. Standing at the stove flipping omelet after omelet to feed my hungry family is NOT my idea of a good time. I never quite get the flip right, the fillings fall out, it's not cooked through the center, or I just end up with a pile of scrambled eggs!

    A photo of a baked zucchini omelet in a baking dish, easy zucchini recipes

    When I was looking for some new zucchini recipes to enjoy the season's produce, I instantly thought of adding them to one of my beloved baked omelets. Regular readers know that my Ham and Cheese Baked Omelet and my Baked Western Omelet have been some of my favorite go-to brunch recipes for years.

    These Easy Zucchini Recipes Are Delicious And Fuss Free

    They only require a few minutes to stir together, and then I pop the dish in the oven and my job is done. It's such an easy and healthy way to serve eggs to a large group without micromanaging a skillet!

    The flavors in this particular omelet were inspired by my classic Zucchini Pie. This is just a lighter version of that dish, and it's equally versatile. You can enjoy my baked omelet warm out of the oven for brunch; bake it in advance and eat it at room temperature for supper with a side salad and toast; or keep it in the refrigerator and reheat it for breakfast on busy weekday mornings!

    A close up of a baked zucchini and parmesan omelet on a plate with flowers in the background, easy zucchini recipes

    And since you can never have too many zucchini recipes, be sure to check out a few more of our favorites:

    EASY ZUCCHINI RECIPES TO TRY

    • Chicken Penne Casserole with Corn and Zucchini
    • Greek Yogurt Chocolate Zucchini Cake
    • Grilled Garlic and Herb Pork Tenderloin with Zucchini and Corn
    • Easy Zucchini and Squash Gratin
    • Garlic Parmesan Zucchini Casserole
    • Dump-and-Bake Zucchini Pizza Casserole
    • Pesto Zucchini Lasagna Roll Ups

    A close up of a baked zucchini and parmesan omelet on a plate with flowers in the background, easy zucchini recipes

    If you’ve tried this Zucchini and Parmesan Baked Omelet or Any Of the Easy Zucchini Recipes then don’t forget to rate the recipe and leave me a comment below! You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m getting up to.

    Print Pin
    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

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    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!

    Nutrition

    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
    « Our Week in Meals #37 + a BIG Bummer!
    30 Days of Dump-and-Bake Dinners! »

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    Reader Interactions

    Comments

    1. Gayle @ Pumpkin 'N Spice

      July 24, 2017 at 7:21 am

      I love the idea of a baked omelet! I hate flipping them too, and am not good at it, so this baked version sounds wonderful! And what a great way to use up all of that zucchini I have lying around. This sounds delicious!

      Reply
    2. Juddee@glutenfree A-Z blog

      July 24, 2017 at 8:06 am

      This is a great idea for when my adult kids and grandkids spend the weekend. We always have a leisurely breakfast together. I like this low carb idea that I could make in advance and bake that morning.. It would free me up and take away some of the stressful individual omelette making.

      Reply
      • Blair

        July 24, 2017 at 1:54 pm

        Totally! I hope that you all enjoy it! It's definitely a less stressful way to make eggs! 🙂

        Reply
    3. Kristy from Southern In Law

      July 27, 2017 at 7:06 am

      Yummm! I love baked egg dishes and this looks so tasty!

      Reply
      • Blair

        July 27, 2017 at 12:20 pm

        Thanks, Kristy! It's definitely a keeper!

        Reply
    4. Jaime

      August 01, 2017 at 2:19 pm

      I have made this twice already and it is delicious! Thanks for sharing this recipe =)

      Reply
      • Blair

        August 01, 2017 at 6:38 pm

        Awesome! I'm so glad that you've enjoyed it, Jaime! Thanks for letting me know. 🙂

        Reply
    5. Evie Tarabas

      August 19, 2017 at 8:01 am

      17 pages not printer friendly that's costly not for me

      Reply
      • Jaime

        August 21, 2017 at 5:43 pm

        If you hit the print button that's located on the page (where the actual recipe is) it should only be 2 pages. Hope this helps!

        Reply
        • Blair

          August 21, 2017 at 6:42 pm

          Exactly! Thanks, Jaime!

          Reply
    6. Leena from best oven toaster

      August 22, 2017 at 2:31 pm

      It's yummy. First thing, you place such nice images. It talks more than words. I cant wait to follow your instruction. I will definitely try Zucchini and Parmesan Baked Omelet. Thanks to share.

      Reply
      • Blair

        August 22, 2017 at 2:54 pm

        Thanks, Leena!

        Reply
    7. Emily Kemp

      May 15, 2018 at 6:39 am

      5 stars
      I love how easy this is to make and thanks for sharing more recipes with zucchini!

      Reply
      • Blair

        May 15, 2018 at 1:46 pm

        Yes -- we all need new and different ways to enjoy zucchini at this time of year! 🙂

        Reply

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    Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. It's down-home, country-style cooking!

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