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Classic Cheesy Zucchini Bake

Total Time

Prep: 35 min. Bake: 25 min.

Makes

12 servings

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.

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 shredded part-skim mozzarella cheese
  • 6 large eggs, lightly beaten
  • 1-1/2 cups grated Parmesan cheese

Directions

  1. In a large skillet, saute zucchini in oil until tender. Stir in salt and pepper. Transfer to an ungreased 13x9-in. baking dish.
  2. 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.
  3. 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.

Nutrition Facts

1 piece: 245 calories, 14g fat (6g saturated fat), 120mg cholesterol, 501mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 15g protein.

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