Cheesy Zucchini and Basil Strata
Cheesy Zucchini and Basil Strata is a tasty low-carb breakfast casserole or side dish that uses zucchini with basil and cheese! This recipe is perfect to make with those giant zucchinis that show up in the garden, but use regular sized zucchini if that’s what you have!
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This Cheesy Zucchini and Basil Strata is a beloved recipe that has zucchini with basil and cheese, which is one of my favorite summer flavor combinations! And I’m updating the recipe with better photos, and I couldn’t resist making the recipe just a bit more cheesy for the updated version. Of course, use more or less cheese, whichever you prefer.
This recipe for zucchini with basil is a perfect way to use extra large zucchini if you’re a gardener who has that problem, but of course you can make it with regular-sized zucchini from the grocery store too! This is a recipe I made when I had friends volunteering as recipe testers, and it was a big hit with everyone who tried it.
This dish is something I’ve been enjoying for years, and it’s the perfect thing to make whenever you have zucchini and fresh basil!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- zucchini
- olive oil
- Spike Seasoning (affiliate link) or other all-purpose seasoning blend
- salt and fresh-ground black pepper to taste
- chopped fresh basil
- grated Mozzarella cheese
- grated Monterey Jack cheese
- eggs
- coarsely grated Parmesan or Asiago cheese
What is a Strata?
According to Wikipedia, “Strata is a family of layered casserole dishes in American cuisine. The most common modern variant is a brunch dish, made from a mixture which mainly consists of bread, eggs and cheese.” My low-carb strata with zucchini, basil, and cheese doesn’t use any bread of course, but it’s still delicious!
Is this zucchini with basil a breakfast dish or a side dish?
Zucchini and Basil Strata has eggs and is delicious as a breakfast casserole, but I also think the combination of zucchini+basil+cheese (that’s so popular in my Easy Cheesy Zucchini Bake) makes this perfect as a zucchini side dish as well.
Why is this a great recipe idea for extra-large zucchini?
This recipe used to say “monster zucchini” in the title, and through the years I realized that people who haven’t grown zucchini themselves may wonder if monster zucchini is a new zucchini variety! Of course anyone who’s had a garden knows about those monster zucchini that hide under the leaves, and this recipe was a great way to use them by cutting the zucchini into lengthwise strips, scraping off the seeds, and then cutting the long pieces into short slices. If you use that method you can get away with making this with one really huge zucchini.
More Ideas for Zucchini with Basil:
For everyone with zucchini and fresh basil in the garden, you might like to try Zucchini with Pesto, Zucchini Carpaccio, Italian Beef Stew with Zucchini, Mushrooms, and Basil, or Zucchini Noodle Mock Pasta Salad.
How to make Cheesy Zucchini and Basil Strata:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Whether you use one giant zucchini or several average-sized ones, the process of preparing them is mostly the same.
- If you have a monster zucchini, start by cutting the zucchini in half crosswise to get two manageable size pieces. (You can skip this step for smaller zucchini.)
- Then trim off the ends and cut each zucchini (or each half of the monster zucchini) lengthwise into fourths (or sixths for a monster zucchini if it’s really enormous.)
- Cut away the seeds on each piece, leaving about 3/8 inch of the white flesh.
- Then cut the strips into slices.
- Heat the oil in a large frying pan over medium-high heat. Then add the zucchini and cook 2-3 minutes.
- Add the Spike Seasoning (affiliate link) (or any all-purpose seasoning of your choice) and chopped basil and cook for 2-3 minutes more.
- Season with salt and fresh-ground black pepper to taste. (The zucchini will be barely starting to soften.)
- Spray a 9″ x 12″ casserole dish with olive oil or non-stick spray and then arrange the zucchini, Mozzarella, and Monterey Jack Cheese in a single layer. (Don’t use a smaller dish; you want the zucchini peeking above the egg/cheese mixture just a little.)
- Beat the eggs with the 1/2 cup coarsely grated Parmesan.
- Pour eggs over the zucchini and sprinkle with the other 1/2 cup coarsely grated Parmesan. (I can be finicky, so I use a fork to get the zucchini evenly arranged in the dish!)
- Bake 30-35 minutes or until the mixture is well set and lightly browned on top.
- Serve hot! This is great to make on the weekend and reheat during the week for breakfast, lunch, or dinner.
More Ideas for using Zucchini:
- Broiled Zucchini with Mozzarella and Pepperoni
- Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker
- Meat, Tomato, and Mozzarella Stuffed Zucchini Cups
- Instant Pot Zucchini Recipes ~ Slow Cooker or Pressure Cooker
- Grilled Zucchini Pizza Slices
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Cheesy Zucchini and Basil Strata
This Cheesy Zucchini and Basil Strata is a tasty casserole or side dish for zucchini with basil and cheese, and you can even use those giant zucchinis that show up in your garden for this recipe!
Ingredients
- 1 large zucchini, 14-16 inches long (see notes)
- 2 T olive oil
- 1-2 tsp. Spike Seasoning
- salt and fresh-ground black pepper to taste
- 3/4 cup chopped fresh basil (or more if you're a fan and have a lot of basil)
- 1 cup grated Mozzarella cheese
- 1/2 cup grated Monterey Jack cheese
- 10 eggs
- 1/2 cup + 1/2 cup coarsely grated Parmesan or Asiago cheese (If you only have finely grated Parmesan I would use a little less)
Instructions
- Preheat oven to 400F/200C.
- Use a 9 X 12 glass casserole dish for this and spray with olive oil or nonstick spray
- Wash zucchini, then cut off ends (and if using monster zucchini cut in half crosswise to get manageable sized pieces.)
- Cut each zucchini or each half of the monster zucchini into fourths (or sixths) lengthwise.
- Use a spoon or small knife to scrape away the seeds and most of the white inside, leaving about 3/8 inch of white attached to the skin.
- Then cut each strip crosswise into slices about 3/8 inch wide.
- Heat olive oil in large nonstick frying pan, add zucchini and saute 2-3 minutes over medium-high heat.
- Add Spike Seasoning (affiliate link) and fresh basil and saute 2-3 minutes more.
- Seasoning the zucchini with salt and fresh ground black pepper. (Zucchini should be barely starting to soften when you turn off the heat.)
- Put zucchini into casserole dish and top with the Mozzarella and Monterey Jack cheese.
- Combine eggs and 1/2 cup coarsely grated Parmesan or Asiago and beat well.
- Pour egg mixture over zucchini and cheese and gently stir so it’s well combined, with some zucchini pieces “peeking” out of the egg.
- Sprinkle the other 1/2 cup Parmesan or Asiago over top.
- Bake 3o-35 minutes, or until the mixture is well set and slightly browned on top.
- Serve hot, with a little sour cream if desired.
Notes
If you use small or medium zucchini you need about 6 cups sliced zucchini strips.
The flavors in this dish are similar to Easy Cheesy Zucchini Bake, which might have been the recipe that inspired it, but I've been making this so long I can't remember for sure. Recipe created by Kalyn.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 234Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 258mgSodium 457mgCarbohydrates 3gFiber 0gSugar 1gProtein 16g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
South Beach Diet / Low-Carb Diet Suggestions:
Cheesy Zucchini and Basil Strata would be a good side dish or main dish for any type of low-carb eating plan, including Keto. This updated version with more cheese may be a bit high in fat for the original South Beach Diet, which would recommend low-fat cheese, but use less cheese if you prefer. As a main dish, I’d happily eat this for breakfast, lunch, or dinner.
Find More Recipes Like This One:
Use Zucchini Recipes for more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2005, and I’ve been making it every year since then! The recipe was last updated with more information in 2023.
32 Comments on “Cheesy Zucchini and Basil Strata”
Hi Kaylyn,
I’ve been low-carbing it for a long time now – several years, and my A1C is great now, and I have used so many of your recipes. Also have been able to adjust several of my old favorites using your style and information. Have also made gluten-free adjustments so I can share with family members with celiac disease.
Many thanks.
Robin Prophet
So happy to hear that; I’m glad my recipes and tips have been so useful for you!
I was given a monster zucchini and would like to try this recipe. There is just the 2 of us so are the leftovers freezer friendly???? Thanks
I haven’t frozen this but I have to say I don’t think it will freeze all that well. It should keep in the fridge for quite a few days though, probably 6-8 days.
I made this last night. I used 3 larger than normal zucchinis to fill the pan.
It was very tasty and we have a lot of leftovers.
Thanks for the recipe!
Yaay, so glad to hear you enjoyed it!
Yum.  I subbed part egg whites, added marinated artichoke hearts (had them opened in the fridge),  and subbed a bit of cheddar for Monterey Jack (because I didn’t have that in the fridge).  I think if you took the basil out you could add jalepenos, green onions and pepper jack, or feta and sun dried tomatoes and olives.  So many options.  Yum.
Glad you enjoyed!
Delicious side dish! Â Loved it and will make it many times again.
Much better than the zucchini lasagna I had been making.
Much easier too!
So glad you enjoyed! It was a hit with the recipe testers.
I love a great casserole. We always have so much zucchini, its nice have different recipes that will change it up!
Thanks Karly! Glad you like it!
Just made this for breakfast, and as usual, another winner from Kalyn! I didn’t have a ‘monster’ zucchini, so I tried it with 2 medium ones. Bu I don’t think that was enough. Next time I’d use 3 mediums or 4 small. I also used the Italian blend cheese mix because I had it on hand, and it worked perfectly.Â
So glad to hear you enjoyed it! Thanks for the nice feedback.
What very nice from your blog is I can print all the recipe I need. Thank you for your hard work, I’m sure it helps many Mom in the world.
It made me smile that you referred to a 26-18 zucchini as monster. I recently picked one that had hidden out until it resembled my left thigh!!! (well, my thigh isn't usually green~) To me, a monster zucchini has to be peeled and cored because both are too tough to be pleasant. I either stuff those with meatloaf or I grind them up and make zucchini relish.
I like them best when they're on the small side, so anything over 12 inches is starting to seem "too big" to me!
Great recipe! It's true what they say, "Don't turn your back on the zucchini!" All of my zucchini have been monsters this year. None less than 10" long and as big around as a softball! The grandaddy this year was 16 inches long and as big around as a two liter bottle of soda! I grated it all and put it in the freezer for fritters, bread, and casseroles.
I used one of those fancy julienne stip cutters last night and cooked it off with onion, fresh tomato, garlic and herbs. There was plenty left (darned huge zucch's) that I'm going to sub that for tonight's side dish. Bravo.
Thanks, hope you enjoy it!
Sounds delicious!! Always looking for new zucchini recipes! Thanks for sharing! I will defiantly be trying this.
Dara, so true! I seem to find them just when I'm thinking that I've been keeping up with the garden.
Oh yes, I know those monster zucchini well. They show themselves when you least expect it and last for days! This is a wonderful way to use all of the zucchini and basil that are hanging around in my garden.
Thanks Marie, glad you like it!
Love this! I'm definitely saving this away for when we have a garden next year!!
Thanks Deb. This is the time of year when I forget about the garden and discover these monsters!
What a compelling recipe for the garden monsters hiding away under a canopy of leaves! I adore that you have found a recipe to celebrate the end of summer's prolific bounty.
Shirley I knew an elderly woman who let all her garden produce get way too big: zucchinis, summer squash, green beans, cucumbers, everything! And then she couldn't figure out why I thought garden grown veggies were so much better!
I agree that very small zucchini are really special, but this is a good way to use the ones that are too big for most recipes!
Monster zucchini! Yep, they require special treatment for sure. Sadly, some folks won't pick zucchini when they are at the right size and then they are disappointed with the results when using them. Even the baby zukes you can get early on are especially wonderful. Looks delish, Kalyn–thanks!
Shirley
Sangeeta. thanks. This dish has a lot more zucchini than eggs, so it's a different texture than an omelet or frittata, but very tasty.
I would love it i know…have tried spanish omelets and frittata with zucchini and this one loaded with cheese will be great.
Tried this last week and substituited goat cheese – was all I had. It was quite good, but I really believe that zucchini needs a sharp flavor with it, so I'm making it again tonight with an aged sharp cheddar! Very simple and quick to make! LOVE IT! Thanks!