Cheesy Zucchini Bake

SUBMITTED BY: Sue Stanton

"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."

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PREP TIME	35 Min
COOK TIME	25 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS

4 1/2 cups sliced zucchini
2 tablespoons olive oil
salt and pepper to taste
1 large onion, chopped
2 tablespoons minced garlic
1 (10.75 ounce) can tomato puree
1 (6 ounce) can tomato paste
3 tablespoons sugar
1 teaspoon Italian seasoning
1 teaspoon dried basil
2 (2.25 ounce) cans sliced ripe olives, drained
3 cups shredded mozzarella cheese
6 eggs, lightly beaten
1 1/2 cups grated Parmesan cheese

DIRECTIONS

In a large skillet, saute zucchini in oil until tender. Sprinkle with salt and pepper; stir. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish.
In the same skillet, saute onion until crisp-tender. Add garlic; saute 3 minutes longer. stir in 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.
Combine the eggs and Parmesan cheese; pour over zucchini. Bake, uncovered, at 375 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let the dish stand for 15 minutes before serving.