Gluten Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is one of those dishes that looks like it came from a restaurant but comes together entirely in one pan on a weeknight. Spiced zucchini — fragrant with turmeric, cumin, and a hint of red pepper — forms the base, and eight eggs are nestled right into the mixture before the whole thing goes into the oven. What makes it genuinely special is the finish: a shower of jewel-bright pomegranate arils and torn fresh mint that land on top the moment it comes out of the oven, adding bursts of sweetness and cool herbal lift against the warm, savory base. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-checking required — just straightforward, whole-food cooking. The combination of textures is hard to beat, from the silky yolks to the tender zucchini to the little pop of each pomegranate seed. Serve it straight from the skillet with a drizzle of good olive oil and you've got a centerpiece-worthy meal that's as beautiful as it is satisfying.
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Learn more →Ingredients
4 servings
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 8 large eggs
- ½ cup pomegranate arils
- ¼ cup fresh mint leaves, roughly torn
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Place a rack in the center position.
- 2
Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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