Kalyn's Kitchen

Zucchini and Green Chile Breakfast Casserole (Video)

This low-carb Zucchini and Green Chile Breakfast Casserole is so delicious, I’d even buy zucchini to make it during the winter! 

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Zucchini and Green Chile Breakfast Casserole close-up photo of finished casserole in baking dish.

This low-carb Zucchini and Green Chile Breakfast Casserole with cottage cheese, sharp cheddar cheese, zucchini, and green chiles is a great answer to the “What shall we make with zucchini?” opportunity that gardeners face every year. And I think breakfast casseroles with zucchini are perfect for late-season zucchini, when you don’t mind turning on the oven!

This version is a recipe where a bit more or less zucchini won’t matter, but to keep the zucchini from being watery in the finished dish, I trim away some of the inner white part, and then saute it with the green chiles for extra flavor. I use drained cottage cheese here to make this creamy, but you can also just use more cheese and skip the cottage cheese. Use low-fat or full-fat cottage cheese, whichever you prefer.

I don’t like to freeze this type of breakfast casserole with egg, but this is a perfect idea to make for Weekend Food Prep, then keep the leftover casserole in the fridge to eat during the week. I’ll give the recipes for two sizes in case you want to make a larger one. Before you make this you may also want to read Basic Instructions for Low Carb Breakfast Casseroles which has instructions for different sizes of pan and ingredient options for this type of breakfast casserole.

Low-Carb Zucchini and Green Chile Breakfast Casserole process shots collage

How to make this recipe:

(Scroll down for complete printable recipe, including nutritional information.)

  1. Put the cottage cheese in a fine strainer, rinse with cold water, and let it drain, leaving just the cheese curds to use in the finished dish. (Or skip this and just use a bit more cheese.)
  2. Cut zucchini into fourths lengthwise, then cut away the inner white part, leaving about 1/2 inch of white on the zucchini skin. Chop zucchini into same-size pieces.
  3. Saute the zucchini over very low heat for about 4-5 minutes, seasoning with Spike Seasoning (affiliate link). 
  4. Then add the can of diced green chiles, stir into the zucchini, and continue to cook for another 4-5 minutes. (You don’t want the zucchini completely soft, so be sure the heat is low.)
  5. Layer the cooked zucchini, cottage cheese, and grated cheese in a flat casserole dish, pour beaten eggs over the other ingredients, then take a fork and gently stir so ingredients are evenly distributed in the eggs. 
  6. Bake until the eggs are set and top is lightly browned.
  7. Serve hot, with some salsa and sour cream to add at the table if you prefer!
  8. And the last photo shows my favorite way to eat this, with a big dollop of sour cream and some salsa spread over the top!

Low-Carb Zucchini and Green Chile Breakfast Casserole thumbnail image of finished casserole

More Delicious Breakfasts with Green Chiles:

Bobbi’s Low-Carb Breakfast Casserole with Egg, Cottage Cheese, and Green Chiles ~ Kalyn’s Kitchen
Baked Egg Sausage Casserole with Green Chiles ~ Cookin’ Canuck
Low-Carb Vegetarian Chile Rellenos Bake ~ Kalyn’s Kitchen
Chile Verde Huevos Rancheros ~ Foodie Crush
Low-Carb Green Chile and Cheese Egg Muffins ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Zucchini and Green Chile Breakfast Casserole

Zucchini and Green Chile Breakfast Casserole

Yield 6 servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

This low-carb Zucchini and Green Chile Breakfast Casserole is a delicious breakfast to make with zucchini.


  • 1/2 cup cottage cheese, rinsed and drained well (see notes)
  • 1 medium zucchini, about 8 inches long (or even more)
  • 2 tsp. olive oil for sauteing zucchini and chiles
  • 1 tsp. Spike Seasoning (optional but recommended, or use any seasoning mix you like on eggs)
  • salt and fresh ground black pepper to taste
  • 1 4 oz. can diced green Anaheim chiles
  • 10 eggs, beaten well
  • 1 T half and half (see notes)
  • 1 cup grated sharp cheddar cheese (see notes)


  1. Preheat oven to 375 F/190C. Spray 7X11 inch or 8X8 inch casserole pan with nonstick spray or olive oil.
  2. Put cottage cheese in a colander placed in the sink and rinse thoroughly with cold water to wash off the “cream”, then let drain.
  3. Wash zucchini, cut lengthwise into fourths, then cut away the inner white part of the zucchini, leaving not over 1/2 inch thickness of white still on the skin.
  4. Discard white part, and cut remaining zucchini strips crosswise into same-size strips.
  5. Put olive oil into nonstick frying pan and saute zucchini over low heat for 4-5 minutes, seasoning with Spike Seasoning (affiliate link), salt, and pepper.
  6. Then add undrained green chiles and cook another 4-5 minutes. (Zucchini should still be pretty firm when you turn off the heat, so be sure you have it on low.)
  7. Layer zucchini/green chile mixture, drained cottage cheese, and cheese into casserole dish.
  8. Beat eggs with half and half, cream or milk and pour over other ingredients.
  9. Use a fork to gently stir so that zucchini, green chile, cottage cheese, and cheese is evenly distributed in the egg mixture.
  10. Bake at 375 for about 25-30 minutes, or until mixture is set and top is nicely browned.


Use more cottage cheese if you’d like; either low-fat or full-fat cottage cheese is fine. Use heavy cream or milk instead of half and half if you prefer. Use more or less cheese, to taste.

Click Here for Larger Size from Original Recipe that makes 10-12 servings

This recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 331Total Fat: 24gSaturated Fat: 11gUnsaturated Fat: 10gCholesterol: 351mgSodium: 784mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 23g

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you use full-fat cottage cheese and cheese and cream this would be a perfect breakfast casserole for low-carb or Keto diet plans. Made with low-fat cottage cheese, low-fat cheese, and milk, Zucchini and Green Chile Breakfast Casserole is a great breakfast option for the South Beach Diet. You can make this on the weekend, cut into serving size pieces, and keep in the fridge for an easy breakfast to pop in the microwave before work. (Microwave just until hot to prevent it from getting rubbery.)

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Zucchini and Green Chile Breakfast Casserole

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    39 Comments on “Zucchini and Green Chile Breakfast Casserole (Video)”

  1. I made this last night and brought it to work this morning. I am not big on eggs for breakfast, but this casserole is just awesome! The sour cream and salsa on top just kicks it up and makes it very tasty. Thanks for a great breakfast idea!

  2. Glad you are enjoying the recipes. No reason you have to rinse the cottage cheese; I just rinse it so it's a bit more like regular cheese when I'm using it in a recipe like this. If it's not rinsed, it will make the egg mixture a bit more moist (which might even be a bad thing at all, let me know if you try it that way!)

  3. Follow up question on the rinsing cottage cheese issue. I've never rinsed cottage cheese either. So why is it desirable to get rid of the creamy part? My wife and I just started on the South Beach diet and I'm really enjoying your recipes.

  4. That is one tasty sounding breakfast casserole! I like the salsa topping!

  5. So glad people are liking this. Now I want to try zucchini pancakes!

  6. This looks delicious! I also make zucchini pancakes for breakfast at this time of year.

  7. I want 3 breakfasts per day!
    Beautiful picture.

  8. This looks awesome. I have never thought of rinsing the whey off the curds! It would definitely give a different consistency than using straight up cottage cheese! Thanks for the idea.

  9. This looks great. I'm always looking for dishes I can prepare while my kids are sleeping ;).

  10. Kalyn,
    This is a great recipe! Would you believe that a regular green chile/egg/cheese casserole is a fave of ours, and I've never thought of adding zuccini to it? Perfect time of year for both zuke and Hatch chiles–thanks for the idea. Looking forward to meeting you soon!

  11. That sounds like a great breakfast casserole! The 9 y/o version of me would have denied that I'd ever eat vegetables for breakfast, but heck yeah I'd eat this!

  12. WOW that looks fantastic! That would be wonderful to prepare ahead and pop in the oven on a special day. Thanks for the recipe.

  13. Thank you! Thank you! I've gotten so many garden zucchinis this summer that I thought I'd run out of recipes worth trying. (I've made 3 different kinds of zucchini bread and 2 extra-large zucchinis are still waiting in the 'fridge.) This breakfast casserole looks wonderful. Can't wait to try it.

  14. Breakfast casseroles are the best. And perfect for entertaining house guests. I bet the green chiles really kick it up. Lovely photos!

  15. Kalyn,
    This looks really tasty!
    I love "cottage cheesy" casseroles…
    Will definitely try this soon.

  16. I used to make a broccoli casserole that is somewhat similar to this. This would be a great swap out, given all the zucchini available right now. And, a nice way to work veggies into breakfast!

  17. Kalyn, I'm so excited to try this casserole! I love egg dishes and my garden is pumping out the zucchini right now. My husband will be very happy with the full can of chiles!

  18. Anonymous, yes we just put it in a strainer and rinsed with cold water, then let drain for 10-15 minutes. It rinses off the “creamy ” part and leaves the cheese curds.

  19. Just wondering… this might be a silly question, but I’ve never rinsed cottage cheese. Do you just put it in a fine strainer?

  20. My mother used to make a dish similar to this with zucchini, eggs, egg whites, parmesan cheese and green chiles. Can’t remember what it was called, but we ate it as a side dish. It was very good. I bet this is good too.