Rice Free Pomegranate & Mint Egg Bake with Zucchini
This skillet bake is a genuinely stunning combination of flavors — spiced zucchini, golden-edged and fragrant with turmeric and cumin, topped with eggs baked right into the pan and finished with jewel-bright pomegranate arils and fresh mint. It's the kind of dish that looks like you spent way more effort than you actually did. The whole thing comes together in one oven-safe skillet, which means minimal cleanup and maximum drama when you bring it straight to the table. For anyone navigating a grain-free or rice-free lifestyle, egg bakes like this are a brilliant way to build a satisfying, protein-rich meal around vegetables without any filler. Every ingredient here is naturally free of grains — just olive oil, fresh produce, warm spices, and eggs doing all the heavy lifting. The pomegranate adds a pop of tartness that cuts through the richness of the yolks beautifully, and the mint keeps everything feeling bright and fresh. Whether you're serving it for a weekend brunch or a quick weeknight dinner, this one is going straight into the regular rotation.
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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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