Classic Cheesy Zucchini Bake Recipe

4.5 2 4
Classic Cheesy Zucchini Bake Recipe
Classic Cheesy Zucchini Bake Recipe photo by Taste of Home
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Classic Cheesy Zucchini Bake Recipe

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4.5 2 4
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.

Ingredients

  • 4-1/2 cups sliced zucchini
  • 2 to 3 tablespoons olive or vegetable 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 mozzarella cheese
  • 6 eggs, lightly beaten
  • 1-1/2 cups grated Parmesan cheese

Directions

In a large skillet, saute zucchini in oil until tender. Sprinkle with salt and pepper; stir. Transfer to an ungreased 13-in. x 9-in. baking dish.
In the same skillet, saute onion until crisp-tender. Add garlic; saute 3 minutes longer. stir in 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.
Combine the 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 the dish stand for 15 minutes before serving. Yield: 12-16 servings.
Originally published as Cheesy Zucchini Bake in Country Woman September/October 2001, p33

  • 4-1/2 cups sliced zucchini
  • 2 to 3 tablespoons olive or vegetable 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 mozzarella cheese
  • 6 eggs, lightly beaten
  • 1-1/2 cups grated Parmesan cheese
  1. In a large skillet, saute zucchini in oil until tender. Sprinkle with salt and pepper; stir. Transfer to an ungreased 13-in. x 9-in. baking dish.
  2. In the same skillet, saute onion until crisp-tender. Add garlic; saute 3 minutes longer. stir in 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.
  3. Combine the 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 the dish 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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l2bake User ID: 2030987 56089
Reviewed Jul. 22, 2012

"I have been making this since 2009. I love it!! It is a perfect all in one meatless summer meal!

I have however, changed it up a bit. I add 1 large green pepper, chopped to the onion and saute both. I have also completely omitted the sugar and add 2 small cans of sliced mushrooms, drained when adding the black olives."

MY REVIEW
PEOPLE#1 User ID: 5477379 56088
Reviewed Sep. 30, 2010

"I made it before so, I am rating this recipe BASED ON I already know its GOOD!"

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