In our kitchen, challah rarely goes to waste—especially when there’s just enough left over to turn into something magical. That’s how this Overnight Cheesy Zucchini Challah Bake (page 130) came to life: born from post-Shabbat leftovers and a mama’s mission to make something family-friendly, comforting, and (secretly) nutritious.
It’s a savory twist on those sweet overnight French toast casseroles you see all over the internet. But instead of syrupy apples and sugar, this version leans into zucchini, eggs, and melty mozzarella—plus those soft challah cubes that soak up all the flavor like a dream. I’ll sometimes sauté onion or garlic and sneak in a handful of greens, depending on what’s in the fridge. It’s simple, satisfying, and kid-approved (even with the veggies!).
The best part? You prep it the night before. Let it rest overnight in the fridge, so the challah soaks up all that eggy, cheesy goodness, and then just bake it fresh the next day. I love that it gives me time back in the morning—especially on holidays like Shavuot, which begins this year on Sunday night.
There are many more recipes to round out your Shavuot table in Greater MetroWest at the Table. Order yours here.
Try this bake with a skillet of Shakshuka (page 145)—all those simmered tomatoes and runny eggs are perfect next to the rich, cheesy casserole—and a bright Colorful Quinoa Salad with Parsley & Apricots (page 39) for something light and fresh to balance the plate.
This trio hits every note: comforting, festive, colorful, and nourishing. Whether you’re celebrating the giving of the Torah, hosting family for brunch, or simply making the most of your Shabbat leftovers, this menu is a gift—one that carries joy from your table straight into the week.
Chag Sameach!
Overnight Cheesy Zucchini Challah Bake
Ingredients
2 large zucchinis
6-8 eggs
Pinch of salt
Pinch of pepper
Pinch of garlic powder (optional)
16 ounces mozzarella cheese, shredded 1 loaf challah
2-4 tablespoons whole milk
Recipe
Grate zucchini and drain in colander for 10 minutes. Squeeze out excess liquid.
In a very large bowl, beat the eggs.
Add salt, pepper, and garlic powder, if using.
Add shredded mozzarella cheese and grated zucchini to eggs and mix well.
Tear the challah into 1-inch pieces and add them to the mixture. Mix in challah so that all pieces are soaked in egg mixture.
Add 2 to 4 tablespoons of whole milk if challah looks slightly dry after it has been mixed with the egg mixture.
Pour mixture into a 9-by-13-inch rectangular baking dish lined with parchment paper.
Cover tightly and refrigerate overnight.
In the morning, preheat the oven to 375°F.
Remove dish from the refrigerator and let sit at room temperature for 10 minutes.
Bake, uncovered, for 30 minutes, or until top is golden brown.
Remove from oven and let cool at least 10 minutes before eating.