This Italian Zucchini Bake with Eggs and Cannellini Beans is a quick, easy, and delicious weeknight or anytime at all dish. It starts on the stovetop and finishes with 10 minutes in the oven. This recipe contains no meat, though you can add it if you would like. We kept it vegetarian since the eggs and beans supply plenty of protein. If you can’t find cannellini beans, any other soft and starchy white bean will do. This dish is naturally gluten free and is dairy free with a nondairy cheese.
We talk you through making this recipe in Episode 246 of our podcast. If you like this Italian Zucchini Egg Bake, you may also like our recipes for Sheet Pan Eggs and Veggies and Spaghetti Frittata.
Ingredients
A generous splash of olive oil
1 clove garlic, thinly sliced
1 onion, chopped
2-3 small to medium zucchini, thinly sliced into rounds
3/4 cup marinara sauce
2 (15 oz) cans cannellini beans, rinsed and drained
Salt and freshly ground black pepper to taste
A generous pinch of oregano, fresh or dried
1 cup shredded mozzarella or dairy free mozzarella, divided in 2, plus more for serving
4-6 large eggs, room temp
Shredded basil leaves, for serving
Directions
Preheat oven to 400°F. In a large ovenproof skillet, heat the oil over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally, until the onion starts to soften and brown. Next, add the zucchini and cook for 5 minutes, stirring occasionally. Add the sliced garlic and cook, stirring, about 1 minute. Stir in the marinara sauce and beans. Season with salt and pepper and bring to a simmer.
Stir ½ cup of cheese into the bean mixture. Top the skillet with the other half of the cheese. Make 4-6 deep indentations in the beans, depending on how many eggs you’re using. Crack an egg into each spot and sprinkle with salt and pepper.
Slide your pan into the oven and bake to your desired level of doneness. It’s generally 8 minutes for runny or jammy yolks, 10 minutes or a little longer for yolks to cook through. Remember that ovens can vary, so keep an eye on your eggs! Garnish with basil leaves, serve over potatoes, rice, or pasta and enjoy!