Bring the vibrant flavors of Provence to your table with this Ratatouille Egg Bake. Combine tender zucchini, sliced eggplant, juicy tomatoes, and fragrant herbs to create a colorful, garden-fresh base. Bake creamy eggs right into the vegetables for a comforting, protein-rich meal that’s perfect any time of day. Serve the dish warm with crusty bread or a crisp green salad to capture that effortless French charm in every bite.
If you have a vegetable garden when zucchini season comes around, you more than likely have a mountain of them available. Try making my favorite Zucchini Dill Soup to start and Zucchini Garlic Bites for an appetizer. Or add them to muffins, with my Carrot Cake Zucchini Muffins and Tomato Zucchini Muffins recipes.
Ingredients
Find below the list of ingredients I used to make my Ratatouille Egg Bake.
- Zucchini
- Eggplant
- Tomatoes
- Large Eggs
- Milk
- Garlic
- Onion
- Herbe de Provence
- Salt
- Dijon Mustard
See recipe card for quantities.
How to make a Ratatouille Egg Bake
Preheat the oven to 375F. Lightly grease the inside of a 9" round baking dish.
- Slice the zucchini, tomatoes and eggplant slices in ¼ inch slices. Try to cut them in a way that they resemble in size for even baking.
- Stack the slices, alternating between the three veggies, positioning them vertically in the baking dish.
- Whisk together in a bowl; the eggs, milk, garlic, onion, salt, herbs, and Dijon mustard.
- Pour the egg mixture over the vegetables in the baking dish. Place the dish in the preheated oven for 30-35 minutes or until the eggs are set and golden.
Storage
Store your Ratatouille Egg Bake properly to keep it fresh and flavorful.
- Refrigerate: Let the dish cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 3 to 4 days.
- Reheat: Warm individual portions in the microwave for 1–2 minutes, or reheat the whole dish in a 350°F (175°C) oven for about 10–15 minutes, until heated through.
- Freeze (optional): For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Keep in mind that the texture of the vegetables may soften slightly after freezing, but the flavor will remain delicious.
Recipe
Ratatouille Egg Bake
Equipment
- 9-inch Round Baking Dish
Ingredients
- 1½ small Zucchini
- 1 piece Eggplant
- 4 pieces Roma Tomatoes
- 5 large Eggs
- ¼ cup Red Onion finely chopped
- 2 cloves Garlic minced
- 2 teaspoon Herbe de Provence or oregano/basil
- 1 teaspoon Salt
- 1 tablespoon Grainy Mustard
Instructions
- Preheat the oven to 375F. Lightly grease the inside of a 9" round baking dish.
- Slice the zucchini, tomatoes and eggplant slices in ¼ inch slices. Try to cut them in a way that they resemble in size for even baking.1½ small Zucchini, 1 piece Eggplant, 4 pieces Roma Tomatoes
- Stack the slices, alternating between the three veggies, positioning them vertically in the baking dish.
- Whisk together in a bowl; the eggs, milk, garlic, onion, salt, herbs, and Dijon mustard.5 large Eggs, ¼ cup Red Onion, 2 cloves Garlic, 2 teaspoon Herbe de Provence, 1 teaspoon Salt, 1 tablespoon Grainy Mustard
- Pour the egg mixture over the vegetables in the baking dish. Place the dish in the preheated oven for 30-35 minutes or until the eggs are set and golden.
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