Keto-Friendly Zucchini and Egg Bake

This Keto-Friendly Zucchini and Egg Bake is a simple and satisfying breakfast or lunch option that's packed with flavor and nutrients. The zucchini provides a boost of vitamins and minerals, while the eggs and Parmesan cheese add protein and richness. The bake is also low in carbs and calories, making it a great choice for those following a ketogenic diet. Best of all, it's easy to make and can be customized to your liking.

The history of the zucchini and egg bake is a long and winding one, dating back to the early days of human civilization. In ancient Greece, zucchini was known as "kolokynthos," and it was often used in soups and stews. The Romans also enjoyed zucchini, and they called it "cucurbita.". During the Middle Ages, zucchini was introduced to Europe by Arab traders, and it quickly became a popular food in many countries. In the 16th century, zucchini was brought to the Americas by Spanish explorers, and it soon became a staple in the diets of Native Americans. Today, zucchini is grown all over the world, and it is used in a variety of dishes, including salads, soups, stews, and bakes. The zucchini and egg bake is a particularly popular dish in Italy, where it is known as "frittata di zucchine."

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 medium zucchini, grated
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. Grate the zucchini and sprinkle with salt. Set aside in a colander for 10 minutes to drain excess moisture.
3. In a large bowl, whisk together the eggs, almond milk, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper.
4. Squeeze the excess water from the zucchini and add it to the bowl with the egg mixture.
5. Pour the mixture into a greased 9-inch pie plate or baking dish.
6. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Garnish with fresh parsley and serve immediately.
8. Enjoy your delicious and nutritious Keto-Friendly Zucchini and Egg Bake!

Why It Works

• The zucchini is grated and salted, which helps to draw out the excess moisture. This prevents the bake from becoming watery.
• The eggs are whisked together with almond milk, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper. This creates a flavorful and protein-rich base for the bake.
• The zucchini is added to the egg mixture and poured into a greased baking dish. This ensures that the bake is evenly cooked.
• The bake is cooked in a preheated oven until golden brown and a toothpick inserted into the center comes out clean. This ensures that the bake is cooked through and that the eggs are set.
• The bake is garnished with fresh parsley and served immediately. This adds a pop of color and freshness to the dish.