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Cheesy Zucchini Bake Recipe

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Ever since a friend shared this classic casserole with me. I actually look forward to our annual bounty of zucchini. This cheesy veggie bake makes a pretty entree or brunch item. I keep the recipe handy, I know I will get requests.

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Cheesy Zucchini Bake Recipe

Prep: 35 min. Bake: 25 min.

Yield: 12-16 Servings

35 25 60

Ingredients

4-1/2 cups sliced zucchini
2 to 3 tablespoons olive oil
Salt and pepper to taste
1 large onion, chopped
2 tablespoons minced garlic
1 can (10-3/4 ounces) tomato puree
1 can (6 ounces) tomato paste
3 tablespoons sugar
1 teaspoon Italian seasoning
1 teaspoon dried basil
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups (12 ounces) shredded part-skim mozzarella cheese
6 eggs, lightly beaten
1-1/2 cups grated Parmesan cheese

Directions

In a large skillet, saute zucchini in oil until tender. Stir in salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish.
In the same skillet, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomato puree, tomato paste, sugar, Italian seasoning and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in olives. Pour over zucchini. Sprinkle with mozzarella cheese.
Whisk eggs and Parmesan cheese; pour over zucchini. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving. Yield: 12-16 servings.

Originally published as Cheesy Zucchini Bake in Country Woman September/October 2001, p33

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