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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.
  • Total Time
    Prep: 35 min. Bake: 25 min.
  • Makes
    12 servings


  • 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 shredded part-skim mozzarella cheese
  • 6 large 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 13x9-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 in the center comes out clean. Let stand for 15 minutes before serving.

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Average Rating:
  • mythyagain
    Sep 7, 2020

    I make this at least a few times a year. Always tasty and always a hit when served to company.

  • l2bake
    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.

  • PEOPLE#1
    Sep 30, 2010

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

  • Summerjewl
    Sep 15, 2008

    No comment left

  • nicksmomma
    Mar 7, 2006

    No comment left