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Breakfast recipe · from the recipe book

Zucchini Ricotta Egg Bake with Cheddar and Chives

A fluffy, custardy ricotta and egg bake with tangy feta, sharp cheddar, tender zucchini and bursting cherry tomatoes, served with crisp toast.

Zucchini Ricotta Egg Bake with Cheddar and Chives

Ingredients

  • 1⅔ cups400 gPart-skim ricotta
  • 6 large300 gEggs
  • 1 cup shredded100 gCheddar cheeseshredded
  • ⅔ cup crumbled100 gFeta cheesecrumbled
  • 1½ medium300 gZucchinicoarsely grated
  • 3 medium45 gGreen onionsthinly sliced, used as chives
  • 1⅓ cups200 gCherry tomatoeshalved
  • ⅔ cup sprigs6 gFresh dillchopped
  • ¼ cup30 gAll-purpose flour
  • ½ tsp1 gBlack pepper
  • 1¾ tsp8 gUnsalted buttersoftened
  • 4 slices128 gWhole-wheat breadtoasted, for serving

Steps

  1. Preheat the oven to 375°F (190°C). Grease an 8-inch square baking dish with the butter.
  2. Wrap the grated zucchini in a clean towel and squeeze out as much liquid as you can.
  3. Divide the cheddar: set aside one quarter for the top; three quarters go into the filling. Divide the green onion: two thirds go into the filling; set aside one third for garnish.
  4. In a large bowl, whisk the eggs with the ricotta until smooth, then whisk in the flour and black pepper.
  5. Stir the squeezed zucchini, the feta, the dill, three quarters of the cheddar and two thirds of the green onion into the egg and ricotta mixture.
  6. Pour the mixture into the buttered dish and spread it evenly. Press the cherry tomatoes cut side up into the top, then scatter the remaining quarter of the cheddar over it.
  7. Bake 35 to 40 minutes, until puffed, golden and set in the center, reaching 160°F (71°C) inside.
  8. Let the bake rest 10 minutes, then sprinkle with the remaining third of the green onion.
  9. Cut into 4 pieces and serve each with toasted whole-wheat bread.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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