Italian Zucchini Bake

Prep Time: 25 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Servings: 12 (Makes a 9×13 pan)

This incredible Italian Zucchini Bake does not require a baking mix. A made from the scratch dish with Romano and Parmesan, and fresh zucchinis! The perfect side dish, serve at parties or a simple brunch.

Ingredients

1 ½ lbs zucchini (3 medium ones)

1 small white onion

2 medium garlic cloves (pressed or finely chopped)

½ c. olive oil (or vegetable or canola)

4 Eggs (I use extra-large)

1 c. all-purpose flour

4 tsp baking powder

½ c. freshly grated Parmesan cheese

½ c. freshly grated Pecorino Romano cheese

½ tsp salt

½ tsp pepper

¼ tsp dried basil

butter to grease your pan

fresh parsley for garnish (optional)

How to make Italian Zucchini Bake

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Using butter, grease a 9 x 13-inch glass pan.

Step 3: Rinse and cut the tip-off of the zucchini including the end of the root. With a paper towel, then pat dries the zucchini and leave the skin on.

Step 4: Using a mandoline, food processor, or paring knife, slice the zucchini into 1/8 inch rounds. In a large mixing bowl, transfer the slices.

Step 5: Pat the slices of zucchini using paper towels, then gently squeeze to absorb any excess moisture.

Step 6: Peel the onion, chop finely, and add to the bowl.

Step 7: Peel and finely chop the garlic. Add this to the bowl.

Step 8: Add the oil to a liquid measuring cup. Add in the eggs, beating with a fork. Pour this into the bowl with the zucchini.

Step 9: To the bowl, add the flour, baking powder, Parmesan, Romano, salt, pepper, and basil. Carefully mix using a wooden spoon until everything is incorporated, trying to separate any slices of zucchini that stick together.

Step 10: Into the prepared pan, transfer the zucchini mixture, evenly smoothing it out. Place inside the preheated oven and bake for about 55 to 60 minutes until the top is browned but not burned.

Step 11: Before slicing, make sure to sit the casserole first for at least 5 minutes. If desired, garnish with parsley.

Step 12: Store any leftovers in the fridge for up to 5 days.

Notes:

For accurate results, I suggest weighing the zucchini. Alternately, you can choose 3 medium zucchini (if you don’t have a scale).

I don’t recommend using large zucchinis with lots of seeds as they are bitter. But if it is the only one available, just make sure to remove as many seeds as possible.

If using an 8 x 8-inch pan, simply cut the ingredients in half but bake the casserole the same.

Nutrition Facts:

Calories: 188kcal | Carbohydrates: 11g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 238mg | Potassium: 336mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 11mg | Calcium: 170mg | Iron: 1.2mg

Italian Zucchini Bake

Rebecca Prep Time: 25 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Servings: 12 (Makes a 9×13 pan) Remember it laterLike this recipe! Pin it… General Recipes Italian Zucchini Bake European Print This

Serves: 12 Prep Time: 25 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 188 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ½ lbs zucchini (3 medium ones)
• 1 small white onion
• 2 medium garlic cloves (pressed or finely chopped)
• ½ c. olive oil (or vegetable or canola)
• 4 Eggs (I use extra-large)
• 1 c. all-purpose flour
• 4 tsp baking powder
• ½ c. freshly grated Parmesan cheese
• ½ c. freshly grated Pecorino Romano cheese
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp dried basil
• butter to grease your pan
• fresh parsley for garnish (optional)

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Using butter, grease a 9 x 13-inch glass pan.

Step 3: Rinse and cut the tip-off of the zucchini including the end of the root. With a paper towel, then pat dries the zucchini and leave the skin on.

Step 4: Using a mandoline, food processor, or paring knife, slice the zucchini into 1/8 inch rounds. In a large mixing bowl, transfer the slices.

Step 5: Pat the slices of zucchini using paper towels, then gently squeeze to absorb any excess moisture.

Step 6: Peel the onion, chop finely, and add to the bowl.

Step 7: Peel and finely chop the garlic. Add this to the bowl.

Step 8: Add the oil to a liquid measuring cup. Add in the eggs, beating with a fork. Pour this into the bowl with the zucchini.

Step 9: To the bowl, add the flour, baking powder, Parmesan, Romano, salt, pepper, and basil. Carefully mix using a wooden spoon until everything is incorporated, trying to separate any slices of zucchini that stick together.

Step 10: Into the prepared pan, transfer the zucchini mixture, evenly smoothing it out. Place inside the preheated oven and bake for about 55 to 60 minutes until the top is browned but not burned.

Step 11: Before slicing, make sure to sit the casserole first for at least 5 minutes. If desired, garnish with parsley.

Step 12: Store any leftovers in the fridge for up to 5 days.

Notes

For accurate results, I suggest weighing the zucchini. Alternately, you can choose 3 medium zucchini (if you don’t have a scale). I don’t recommend using large zucchinis with lots of seeds as they are bitter. But if it is the only one available, just make sure to remove as many seeds as possible. If using an 8 x 8-inch pan, simply cut the ingredients in half but bake the casserole the same.