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Cheesy Zucchini Bake

Cheesy Zucchini Bake

"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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1 h servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  1. 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.
  2. 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.
  3. 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.

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I used a jar of spaghetti sauce instead of the tomato sauce called for. I also added one tube of sausage sauteed to the recipe. It turned out absolutely wonderful. Even if you don't like zu...

I followed this recipe, except for 2 changes: I omitted Olives, cause I am not a fan, and I used spaghetti sauce as another reviewer had suggested, in place of the puree and paste! It was awesom...

Great recipe, I stayed with the tomato paste because that's what the original salsa finta recipe for spagetti calls for. cooking is about improvisation when you don't have the right ingredients...

Turned out great!! It had an awesome flavour. I altered the recipe by adding sliced mushrooms and fresh basil. Also I omited the olives (not a fan), did not saute the zucchini and only used tom...

I loved this. I added chopped portabellos instead of the olives -- thought they might turn the kids off. Very yummy!

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