zucchini bake

A low-carb, super-cheesy zucchini bake recipe that’ll make anyone fall in love with the best (certainly the biggest) of all late-summer veggies.

Zucchini Bake

lbs zucchini, shredded

Tbsp extra virgin olive oil

yellow onion, diced,

tsp sea salt

nutmeg

tsp dijon

cayenne

tsp black pepper

garlic powder

parmesan

eggs

oz gruyere cheese, shredded, about 1 3/4 cups

panko bread crumbs

Tbsp butter, melted

Spray a 9x13 baking dish with cooking spray or grease with olive oil.In a medium skillet, heat the olive oil over medium heat, until glistening

Add the onion and cook stirring occasionally until softened, about 4 minutes.Meanwhile place the shredded zucchini onto the center of a thin kitchen towel

Wrap the towel around the shredded zucchini and wring out all of its liquid over the sink

You might be surprised how much liquid comes out.In a large bowl mix together the zucchini, cooked onion, salt, nutmeg, dijon, cayenne, pepper, garlic powder, 1/3 cup parmesan, eggs, gruyere cheese and 1/2 cup panko

Pour the zucchini mixture into the prepared baking dish.In a small bowl mix together the melted butter with the remaining panko and remaining parmesan

Sprinkle it over the top of the casserole and bake in the oven, uncovered for 40 minutes until set in the middle and golden brown on top.

Tender squash in a comforting rich and creamy bake. 

Summer Squash Gratin

butter

white onion, thinly sliced

zucchini,

yellow squash, sliced 1/4-inch thick

garlic,

thyme leaves

heavy cream

Parmesan, grated

Gruyere

salt and black pepper,

In a 6 to 8-inch oven-safe skillet, heat butter over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook 1 minute more.

Stir in cream, thyme, and salt and pepper and let cook until starting to thicken.

Stir in parmesan and squash and let bubble for 2-3 minutes. Spread squash out evenly, top with Gruyere cheese and bake until bubbly and golden brown, about 20 minutes. Let rest 5 minutes before serving. Enjoy!

This delicious vegan pesto veggie bake is easy to make, quick to assemble, and it&#039;s so IMPRESSIVE! This beautiful healthy side dish is perfect to make for the holidays or to go with your weeknight dinner.  

Zucchini Tomato Pesto Veggie Bake

basil leaves

pumpkin seeds ((or pine nuts))

garlic (peeled)

tbsp lemon juice ((about 1 large lemon))

olive oil ((or water))

tsp himalayan pink sea salt ((more to taste))

tsp black pepper ((more

olive oil

zucchini (thinly sliced)

medium roma tomatoes (thinly sliced)

red onions (thinly sliced)

First, you’re going to make the pesto sauce. Add the fresh basil leaves, pumpkin seeds, garlic, lemon juice, olive oil, water, salt, and pepper to a blender or food processor. Blend the sauce until smooth and set it aside for later.

Preheat the oven to 350 degrees. Use a hand mandolin to thinly slice the zucchini, tomatoes, and red onions 1/8&quot;-1/4&quot; thick. Be very careful with the mandolin, it&#x27;s very sharp!

Brush a light coating of oil on the bottom of a cast iron skillet. Then arrange the sliced vegetables in the pan in this order: zucchini, tomato, zucchini, red onion. Repeat this order until you run out of vegetables. Start with the larger outer circle first, then do a smaller circle inside of the outer circle. Lastly, fill in the center hole.

Drizzle the vegan pesto sauce over the vegetables and then use a silicone brush to brush the sauce over all the vegetables in the pan.

Lay a piece of unbleached parchment paper on top of the vegetables and bake it for 30-35 minutes or until all the vegetables are tender. 

This Cheesy Ham Zucchini Bake is perfect for all occasions: breakfast, brunch, lunch, a snack, side dish or even a light dinner! Ready in under 1 hour.

Cheesy Ham Zucchini Bake

small onion, chopped finely

cooked bacon, chopped

bacon

cheddar cheese

all purpose flour

tsp baking powder

tsp salt

black pepper

vegetable oil

eggs, slightly beaten

Shred the zucchini and place it in a strainer over a bowl. Set aside to rest.

Prep the ingredients: chop the onion, chop the bacon and back bacon, grate the cheese and whisk the eggs. Set everything aside.

In a small bowl whisk together the flour, baking powder, salt and pepper.

First, lightly squeeze out any excess moisture from the shredded zucchini.

In a large bowl mix together the zucchini, onion, bacon, back bacon and shredded cheese.

Stir in the flour mixture until well combined.

Grease a baking dish with butter (8 x 8 works great). You can also use a cooking spray to grease it.

Pour the mixture into the baking dish and smooth out the top.

Bake for 45 minutes. The top should be golden.

It's that time of year in Indiana; tons of fresh zucchini! I'm so glad I found this recipe! It's delicious for breakfast, lunch, &amp; dinner! I didn't have 3 small zucs, I had many large ones. So, I used 2 1/2 cups shredded zucchini, I also used diced ham. Everyone loved this casserole!

This Italian Zucchini Bake is made from scratch with Romano and Parmesan! No baking mix required.

Italian Zucchini Bake

zucchini ((3 medium ones; see notes))

white onion

garlic ((pressed

olive oil ((or vegetable

eggs ((I use extra-large))

all-purpose flour

baking powder

Parmesan cheese

Pecorino Romano cheese

salt

pepper

basil

parsley

Preheat your oven to 375 degrees F. Grease a 9x13 glass pan with butter.

Rinse your zucchini and slice off the tip and root ends. Pat your zucchini dry with a paper towel. Leave the skin on.

Slice your zucchini into 1/8-inch rounds, using a mandoline, food processor or paring knife. Place your zucchini slices into a large mixing bowl.

Using paper towels, pat your zucchini slices and gently squeeze them to absorb excess moisture. (This is key to prevent a soggy casserole.)

Peel and finely chop your onion and add it to your bowl.

Add your pressed garlic (or peel and chop it finely).

In a liquid measuring cup, add your oil, then beat in your eggs with a fork. Pour the egg/oil mixture into your bowl with the zucchini.

Add your flour, baking powder, Parmesan, Romano, salt, pepper and basil to your bowl.

Use a wooden spoon to carefully mix everything until combined well. Try to separate any zucchini slices that are stuck together.

Transfer your zucchini mixture to your greased pan and smooth it out evenly. Bake uncovered for 55-60 minutes, or until the entire top is browned (but not burned).

Let the casserole rest for at least five minutes before slicing it. Garnish with parsley, if desired.

Store leftovers in the refrigerator for up to five days.

I enjoyed this dish however my husband, who is not a zucchini fan, said it was ‘okay’.  I even put extra cheese in it so he would like it! The Basil gave it a nice flavor! This did remind me of a bisquick recipe!

Disappointed and sad I spent so much time and money on this only for it to be a flop. The taste was miniscule. I should have known when it called for so few spices. It's sorely lacking in so much! Smells good and that's about it.

I just made this as a side dish with my grilled chicken and it was an instant hit !!!! Definitely keeping this recipe 
I used dill instead of basil because I like dill and it was so yummy 
Thank you so much for the recipe Mamma C

Thank you for your response! The arrowroot worked very well! I used 1/4 cup after researching how much to substitute for 1 cup of flour. I used the full cup of pecorino and left out the salt as you suggested, which was a good idea. My husband loved it and I am going to make another batch! I did not have a 9x13 so i used two smaller pans and checked them 10 minutes early and they were perfect.

Excellent and delicious!  Whole family enjoyed this, including kids.  My 11 year old suggested the addition of bacon next time I make it :) Thank you!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1585413548/gzyxxsbkkyhr8h5umuzx.mp4

This Cheesy Zucchini Bake is made from scratch with Parmesan and Romano and is so delicious! No baking mix required!

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Top Tags

Zucchini Bake

Summer Squash Gratin

Zucchini Tomato Pesto Veggie Bake

Cheesy Ham Zucchini Bake

Italian Zucchini Bake

Top 5 zucchini bake recipes from across the web

The most viewed zucchini bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Bake

Summer Squash Gratin

Zucchini Tomato Pesto Veggie Bake

Cheesy Ham Zucchini Bake

Italian Zucchini Bake

The most viewed zucchini bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine