Description
This Cheesy Zucchini Bake is a creamy, savory casserole loaded with fresh zucchini, melty mozzarella, and a golden Parmesan topping. It’s the perfect way to use up summer squash and makes a delicious side or satisfying meatless main dish!
Ingredients
3 medium zucchini, thinly sliced
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
3 large eggs
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese (divided)
1 tsp Italian seasoning
Salt & black pepper, to taste
¼ cup seasoned breadcrumbs (optional)
Fresh parsley or basil, for garnish
Instructions
Prep the Zucchini
Slice zucchini into thin rounds. Sprinkle with salt and lay on paper towels for 15 minutes to remove moisture. Pat dry before using.
Sauté Aromatics
In a skillet, heat olive oil and cook onion until softened (5 minutes). Add garlic and cook 1 more minute. Set aside to cool slightly.
Mix the Filling
In a large bowl, whisk eggs with Italian seasoning, salt, pepper, and half the Parmesan. Stir in zucchini, mozzarella, and sautéed onion/garlic.
Assemble the Bake
Grease a 9×9-inch baking dish. Pour in mixture, spread evenly, and top with remaining Parmesan. Sprinkle with breadcrumbs if using.
Bake
Bake at 375°F (190°C) for 30–35 minutes, until golden and center is set. Broil for 1–2 minutes at the end for a crispy top.
Cool & Serve
Let rest 5–10 minutes. Slice and serve warm, garnished with herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 220
- Sodium: 380mg
- Carbohydrates: 9g