Italian Zucchini Bake

Italian Zucchini Bake

Ingredients

  • 1 1/2 pounds zucchini)

    (3 medium ones; see notes

  • 1 small white onion
  • 2 medium garlic cloves)

    (pressed or finely chopped

  • 1/2 cup olive oil)

    (or vegetable or canola

  • 4 eggs)

    (I use extra-large

  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup freshly grated Pecorino Romano cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried basil
  • butter to grease your pan
  • fresh parsley for garnish)

    (optional

Directions

  1. 1

    Preheat your oven to 375 degrees F. Grease a 9x13 glass pan with butter.

  2. 2

    Rinse your zucchini and slice off the tip and root ends. Pat your zucchini dry with a paper towel. Leave the skin on.

  3. 3

    Slice your zucchini into 1/8-inch rounds, using a mandoline, food processor or paring knife. Place your zucchini slices into a large mixing bowl.

  4. 4

    Using paper towels, pat your zucchini slices and gently squeeze them to absorb excess moisture. (This is key to prevent a soggy casserole.)

  5. 5

    Peel and finely chop your onion and add it to your bowl.

  6. 6

    Add your pressed garlic (or peel and chop it finely).

  7. 7

    In a liquid measuring cup, add your oil, then beat in your eggs with a fork. Pour the egg/oil mixture into your bowl with the zucchini.

  8. 8

    Add your flour, baking powder, Parmesan, Romano, salt, pepper and basil to your bowl.

  9. 9

    Use a wooden spoon to carefully mix everything until combined well. Try to separate any zucchini slices that are stuck together.

  10. 10

    Transfer your zucchini mixture to your greased pan and smooth it out evenly. Bake uncovered for 55-60 minutes, or until the entire top is browned (but not burned).

  11. 11

    Let the casserole rest for at least five minutes before slicing it. Garnish with parsley, if desired.

  12. 12

    Store leftovers in the refrigerator for up to five days.

Italian Zucchini Bake

Italian Zucchini Bake

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About this Recipe

Looking for a comforting, savory way to enjoy fresh zucchini? This Italian Zucchini Bake transforms everyday vegetables into a satisfying dish, perfect for any meal, whether you're using up a garden bounty or just craving something wholesome and delicious. It’s a versatile option that brings warmth and classic flavors to your table.

What makes this bake truly special is the harmonious blend of freshly grated Parmesan and sharp Pecorino Romano cheeses, infusing every bite with rich, authentic Italian flavor. Paired with aromatic garlic and onion, the zucchini becomes incredibly flavorful, making it a guaranteed crowd-pleaser. The combination of ingredients creates a depth of taste that elevates the humble zucchini into something truly memorable.

Prepare for a bake that's wonderfully savory and deeply satisfying. The zucchini bakes down to a tender texture, offering a fresh counterpoint to the robust, salty notes of the Italian cheeses. You'll find subtle hints of aromatic dried basil and a gentle peppery finish in every forkful, all bound together in a comforting, golden-brown dish. This bake offers a hearty yet balanced flavor experience, ideal for family dinners or a casual gathering where you want to impress without fuss.

While freshly grated Parmesan and Pecorino Romano cheeses are at the heart of this Italian Zucchini Bake, contributing a signature depth, you could experiment with other hard, salty cheeses like Asiago if your pantry requires. For a different aromatic profile, consider adding a pinch of dried oregano or marjoram alongside the basil, though dried basil is key to the overall flavor. The recipe also offers flexibility in fats, specifying olive oil, or vegetable or canola oil can be used interchangeably based on your preference and what you have on hand.

This versatile Italian Zucchini Bake makes an excellent main course for a light dinner, a delicious side dish for roasted meats, or a flavorful addition to a brunch spread. Garnish with fresh parsley for a touch of brightness and an added layer of fresh flavor.

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