This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Cheesy Zucchini Bake
Italian Zucchini Bake
Cheesy Zucchini Casserole
Cheesy Zucchini Medley
Cheesy Hash Brown Bake
more »
Top Related Articles
Sneak Some Zucchini Onto Your Neighbor's Porch Night
Zucchini and Summer Squash
Pumpkin Pies & Custard Pies
Best Barbeque Side Dishes
7 Sweet Rhubarb Recipes
Sweet Potatoes
Freezing Foods: A Real Time-Saver
Baking with Fresh Pumpkin
Speedy Side Dishes: Fall and Winter
Rhubarb: First Fruits of Spring
Related Collections
Zucchini Casserole
Squash Casserole
Summer Squash Side Dishes
Zucchini Recipes
Casserole Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Cheesy Zucchini Bake

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."

Rate/Review | Read Reviews (4)

Prep Time:
35 Min

Cook Time:
25 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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.