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zucchini bake


Wonderful from the oven to the table.

This dish is a cross between a frittata and an omelette.

On its own or with a green salad it is a terrific way to get eggs and vege’s into your tummy


Zucchini Bake

Servings 8
Free From Gluten Free, Grain Free, Nut Free, Paleo, Vegetarian
Meal type Baking, Breakfast, Lunch Box, Mains/Dinner
Bits to Know child friendly, hot or cold, kids food, prepare ahead of time, school friendly, serve cold, serve hot
Cook Book Gluten Free Grain Free - Food we Love - Tania Hubbard - Author
Wonderful from the oven to the table. This dish is a cross between a frittata and an omelette. This a terrific dish served in individual ramekins.


  • 6 Medium zucchini (sliced lengthways nice and skinny)
  • 4 eggs (separated)
  • 1 pinch salt
  • 1 cup parmesan or other hard cheese (grated)
  • 1 pinch nutmeg
  • olive oil (to taste)


1. Preheat oven to 175C
2. Blanch zucchini in boiling salted water for no longer than 2 minutes
3. Mix the egg yolks with the cheese and nutmeg, and stir the zucchinis into the mix
4. Beat egg whites until stiff and fold into mixture
5. Put it into a single baking dish lined with non stick baking paper, put in the oven and bake until puffed and golden on top. Make sure it bounces back when gently pressed in the middle
6. Usually about 25-30 mins. Take to the table hot and let people serve themselves


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  1. Judy Rodgers March 28, 2014 at 4:39 pm

    Tania, Thanks for the recipes. if you can’t have cheese in the Zucchini Bake is there anything else you would substitute with or leave it out altogether.

    • Tania Hubbard March 28, 2014 at 7:36 pm

      Hey there Judy – I leave the cheese out sometimes – it will be a bit less “hold together” but it is totally delicious. I sometimes cut down on the zucchini and add a bit of sweet potato – picks up a bit of moisture and kind of balances it out. xxxxxxxxx

  2. Pongodhall May 29, 2015 at 7:53 pm

    I have to use egg substitute!
    This is lovely but I just do I for everything (results vary….) so have you tried that, I really do need egg free, yeast free, gluten free, yeast free, eat just about vegan.
    I love a big pie thing in different forms though (ps your pastry worked well and therefore the pasta, great help and cause for a lot of munching and merriment here)
    Omelettes are new venture as just the word and the colour makes me queasy but I am trying to just do it (chickpea way, not very good yet, got foolproof for the culinary challenged?)
    I thought I would tell you about your site, big grins here as they mostly get something edible!

    • Tania Hubbard June 6, 2015 at 8:14 pm

      Hey there, would love to be able to help you reformulate this recipe without eggs. Sorry I can’t ….. the zucchini bake is a custard pie with vegetables basically. Thanks for your wonderful feedback about the other recipes. I am just about to launch second book – gluten-free, grain-free, nut-free, dairy-free, egg-free, yeast-free, sugar-free (phew) including a pastry. Watch this space – will be posting recipes over the coming months that might suit. xx tania

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