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!
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!
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. 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!
And since you can never have too many zucchini recipes, be sure to check out a few more of our favorites:
EASY ZUCCHINI RECIPES
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
Zucchini and Parmesan Baked Omelet
Prep 10 mins
Cook 41 mins
Total 51 mins
Author The Seasoned Mom
Yield 4 servings
- 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