🥔🥒🍳 Savory Zucchini & Potato Egg Cake
A fluffy, oven-baked egg “cake” packed with grated zucchini, tender potatoes, and herbs—kind of like a crustless quiche meets a vegetable frittata. Great for breakfast, brunch, or meal prep.
🛒 Ingredients:
- 5–6 large eggs
- 1 medium zucchini, grated
- 1 medium potato, peeled and grated
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- 2 tbsp milk or cream (optional, for softness)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried oregano or Italian seasoning
- ½ tsp paprika
🛢️ For cooking:
- 1–2 tbsp olive oil or butter (for greasing pan)
👩🍳 Instructions:
1. Prep vegetables
Grate zucchini and potato.
Squeeze out excess moisture using a clean towel or cheesecloth (important for texture).
2. Mix base
In a bowl, whisk eggs, milk, salt, pepper, and seasoning.
3. Combine
Add:
- Zucchini
- Potato
- Onion
- Garlic
- Cheese
Mix well.
4. Bake
Preheat oven to 375°F (190°C).
Grease a baking dish or oven-safe pan.
Pour mixture in and spread evenly.
Bake for 30–40 minutes, until:
- Set in the center
- Golden on top
5. Cool & slice
Let rest for 10 minutes before slicing (helps it hold shape).
🍽️ Serve with:
- Yogurt or sour cream
- Fresh salad
- Toast or pita bread
- Hot sauce or ketchup
🔥 Flavor profile:
- 🥔 Soft, hearty potato texture
- 🥒 Light, fresh zucchini
- 🍳 Savory, fluffy egg base
- 🧀 Mild cheesy richness
🔄 Variations:
- 🥓 Add crispy bacon or ham
- 🌶️ Spicy version with chili flakes or jalapeños
- 🧄 Extra garlic herb version
- 🧀 Feta + spinach Mediterranean style
- 🥕 Add grated carrot for sweetness
💡 Tips:
- Always squeeze zucchini and potato to avoid sogginess
- Don’t overbake—it should stay soft, not dry
- Works great for leftovers (reheats well)
- Add cheese on top for a golden crust