Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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

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.

Zucchini and Parmesan Baked Omelet

5 from 1 vote
Prep: 10 minutes
Cook: 41 minutes
Total: 51 minutes
Servings 4 servings
Calories 249 kcal
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!

Ingredients
  

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 recipeCalories: 249kcalCarbohydrates: 8.6gProtein: 19.1gFat: 15.3gSaturated Fat: 5.7gCholesterol: 382.2mgSodium: 632.1mgFiber: 1.4gSugar: 5.1g
Keyword: baked omelet, baked omelet with zucchini
Course: Breakfast
Cuisine: American
Author: The Seasoned Mom
blair

Hey, I’m Blair!

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!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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!

  2. 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.

    1. 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!

  3. 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.