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Classic Cheesy Zucchini Bake

 Classic Cheesy Zucchini Bake
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.
12-16 ServingsPrep: 35 min. Bake: 25 min.


  • 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


  • 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,

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Classic Cheesy Zucchini Bake (continued)

Directions (continued)

  • 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.