Mediterranean Skillet Feta Eggs with Zucchini

Quick Hook

Feta Eggs with Zucchini are my weekday kitchen miracle. They mix salty feta, tender zucchini, and bright herbs. One-pan, fast, and forgiving.
“Eggs are nature's little protein bombs,” someone once said.

Brief Overview

This dish nods to Greek and Mediterranean traditions. It channels a simple, rustic baked egg style.
Skill level: easy for most home cooks.

Prep time is 10 minutes . Cook time is 18 22 minutes .
Yields four servings, roughly two eggs each.

Great for brunch, or a quick weeknight dinner.

Main Benefits

Top benefit is protein plus vegetables in one. This is an Eggs For Dinner Healthy choice.
It also works as a Healthy Vegetable Breakfast.

Think Healthy Dinner With Eggs without fuss. What makes it special is tangy feta and caramelized squash.
The dish reads like Mediterranean Skillet Eggs with Zucchini and Feta.

It’s essentially a One-pan zucchini egg bake.

I’ll be honest. I once made it watery. Zucchini released too much moisture, what a mess.
Salt and pat-dry the slices next time.

Make shallow wells for the eggs. Bake in a preheated oven at 375° F ( 190° C) .
Bake 10 12 minutes for runny yolks.

Serve with crusty sourdough or warm pita. Lemon wedges lift the whole plate.
This also works as a Healthy Mediterranean brunch recipe.

It’s a perfect Quick weeknight dinner with eggs.
Try it as a Zucchini feta egg skillet recipe.

Per serving, expect about 330 calories. You’ll get roughly 16 18 grams of protein.
Healthy fats come from olive oil and feta.

Try spinach, roasted peppers, or harissa. It becomes a Vegetarian baked egg skillet easily.
This dish feels fancy but cooks fast.

Now onto the ingredients and gear list.
Everything fits in one ovenproof skillet.

Ingredients & Equipment quick overview

I love how simple this is. Feta Eggs with Zucchini feels fancy. Yet it’s weeknight friendly. One large egg has about 6 g protein.

That little fact makes this great for Eggs For Dinner Healthy nights.

Main Ingredients

Vegetable base: 2 tbsp (30 ml) extra virgin olive oil. 1 medium yellow onion (about 150 g / 1 cup ).

2 medium zucchini, sliced ( 450 g / 3 cups ). 2 cloves garlic (~ 6 g / 2 tsp ).

Optional 1 medium tomato ( 120 g / 3/4 cup ). Salt and pepper: 1/2 tsp (3 g) fine sea salt, 1/4 tsp (0.

5 g) black pepper.

Eggs & cheese: 8 large eggs (~ 560 g total ). 4 oz (113 g / ~1 cup loosely packed) feta, crumbled.

2 tbsp (8 g) chopped parsley or dill. Optional 1 tbsp (15 ml) lemon juice. Finish with 1 2 tbsp (15 30 ml) olive oil.

Quality tips: use good feta. Buy block feta in brine. It tastes brighter. Choose firm, glossy zucchini. Use fresh large eggs for best set. Use extra virgin olive oil for flavor.

This list supports a Healthy Vegetable Breakfast, Healthy Dinner With Eggs, or a Mediterranean Skillet Eggs with Zucchini vibe. It doubles easily.

Seasoning Notes

Essential combo: garlic, parsley, lemon. Add a pinch of red pepper flakes. That gives warmth. Smoked paprika and oregano lean Mediterranean. A little lemon brightens salty feta.

Flavor enhancers: a splash of good olive oil at the end. Fresh herbs matter. A tiny drizzle of honey balances acidity if tomatoes are tart.

Quick swaps: no feta? Use goat cheese or 4 oz (113 g) ricotta, drained. No fresh herbs? Use 1 tsp dried dill or parsley.

Skip tomatoes for a simpler One-pan zucchini egg bake.

Equipment Needed

Essential: a 10 12 inch ovenproof skillet. Oven set to 375° F ( 190° C) . Spatula or wooden spoon. Measuring spoons and cups or a scale. Mixing bowl optional.

Household alternatives: no skillet? Use a baking dish or individual ramekins. No scale? Use cups and tablespoons. Ovenproof frying pan works fine.

Honestly, patting zucchini dry saved me many watery pans. Try it. This dish makes a great Quick weeknight dinner with eggs or Vegetarian baked egg skillet. Trust me, you’ll make it again.

Cooking Method Prep Steps (Mise en place)

I love cooking Feta Eggs with Zucchini . It feels bright and simple. Fun fact: Mediterranean diets link to about 30 percent lower heart disease risk.

Prep first. Chop onions and zucchini. Mince garlic. Crumble feta . Beat eggs lightly, if you like.

Essential mise en place matters. Measure oil and spices. Have oven mitts ready. Use a 10 12 inch skillet. Line a small bowl for cracked eggs. This saves time and stress.

Time saving organization tips work wonders. Salt zucchini and let it sweat five minutes. While it sweats, slice the onion. Pat zucchini dry. Preheat oven. You’ll save at least 5 minutes overall.

Safety reminders pay attention. Hot skillet equals burns. Use mitts when moving the pan. Keep handles away from the oven edge.

Cook eggs to safe doneness. Whites set around 160° F ( 71° C) .

step-by-step Process

1. Preheat oven to 375° F ( 190° C) . Heat 2 tbsp olive oil over medium heat.
2. Sauté onion with 1/4 tsp salt until translucent, about 4– 5 minutes .
3. Add zucchini and cook until edges brown, 4– 6 minutes .
4. Make 6 8 wells. Sprinkle 4 oz feta across the pan. Crack eggs into wells.
5. Transfer skillet to oven. Bake 10– 12 minutes for slightly runny yolks. Visual cue: whites opaque. Yolks should jiggle gently.
6. Rest 2 minutes. Sprinkle parsley and a squeeze of lemon. Serve warm.

Visual cues matter. Zucchini looks softened and golden. Egg whites go opaque. Yolk jiggle equals medium set. Use a thermometer if unsure. Whites firm near 160° F ( 71° C) .

Pro Tips

Use a small bowl for each egg. It prevents shells and spills. Salt veggies lightly. Feta brings enough salt. Avoid overcrowding zucchini. It steams otherwise.

Common mistakes to avoid: adding eggs too soon. Overbaking until yolks hard and dry. Not draining zucchini first.

make-ahead option: Sauté vegetables and cool. Refrigerate up to 24 hours . Add eggs and bake later. This is perfect for a Quick weeknight dinner with eggs or a Healthy Vegetable Breakfast .

Honestly, this dish became my go-to. It’s a Healthy Mediterranean brunch recipe and a solid Healthy Dinner With Eggs . Give it a try tonight.

Recipe Notes

Serving Suggestions

This skillet looks lovely straight from the pan. Serve the Feta Eggs with Zucchini on a wooden board. Tear warm sourdough to mop up the yolks.

For a lighter meal, add a crisp arugula salad. For brunch, pair it with a bright coffee. For dinner, a chilled rosé works well.

Honestly, this is the perfect Quick weeknight dinner with eggs .

Storage Tips

Cool the skillet before covering. Store leftovers in an airtight container. Refrigerate up to three days.
To freeze, remove eggs first.

Freeze the sautéed vegetables only. Thaw overnight in the fridge. Reassemble and reheat gently.

Reheat in a low oven for best texture. Preheat to 325° F ( 160° C) and tent with foil. Heat 8 10 minutes until warm.

Microwave on medium for 60 90 seconds. Check slowly to avoid rubbery eggs.

Variations

Want it dairy-free? Skip the feta. Add chopped olives and nutritional yeast. This keeps the savory punch.
Need more veg? Stir in spinach or roasted peppers.

Try mushrooms in autumn. Swap tomatoes for roasted red pepper in winter. These swaps make it a lovely One-pan zucchini egg bake or Vegetarian baked egg skillet .

Try a spicy twist with harissa. Or use goat cheese for creaminess. Both are simple swaps. These small changes keep it fresh and seasonal.

Nutrition Basics

One large egg gives about 6 grams protein. Per serving, expect roughly 330 calories. Protein sits near 16 18 grams. Fats come mostly from olive oil and feta.

Carbs stay low.
This dish supports Eggs For Dinner Healthy ideas. It counts as a Healthy Vegetable Breakfast too.

Zucchini adds vitamins and fiber. Eggs add complete protein and nutrients like choline. Olive oil supplies heart healthy fats.

I once made this for friends. The zucchini leaked water. Lesson learned: salt and pat dry. That fix saved the meal. Oh my gosh, such a simple trick.

Conclusion Try this as a Healthy Mediterranean brunch recipe . It’s easy, quick, and forgiving. You’ll nail it on the first go. Go on make it tonight.