Prep Time: 25 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Servings: 12 (Makes a 9×13 pan)
This is a wonderful Italian Zucchini Bake that you can easily make from scratch without a baking mix. The perfect dish for brunch and parties. This tasty Italian zucchini bake has been my favorite side dish to pair with just anything!
Ingredients
4 eggs (I use extra-large)
1 ½ lbs zucchini (3 medium)
2 medium garlic cloves (pressed or finely chopped)
1 small white onion
½ c. olive oil (or vegetable or canola)
1 c. all-purpose flour
½ c. freshly grated Parmesan cheese
4 tsp baking powder
½ c. freshly grated Pecorino Romano cheese
¼ tsp dried basil
½ tsp salt
½ tsp pepper
fresh parsley for garnish (optional)
butter to grease your pan
How to make Italian Zucchini Bake
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using butter, grease a 9 x 13-inch glass pan.
Step 2: After rinsing the zucchini, slice the tip and root ends off. Using a paper towel, pat dries the zucchini. Make sure to leave the skin on.
Step 3: Into 1/8-inch rounds, slice the zucchini with a mandoline, paring knife, or food processor. Into a large mixing bowl, place the slices of zucchini.
Step 4: Pat the slices of zucchini using paper towels, then squeeze gently to let the paper towels absorb the excess moisture.
Step 5: Add the peeled and finely chopped onion to the bowl. Then, the pressed garlic.
Step 6: Add the oil to a liquid measuring cup and beat in the eggs using a fork. Pour this into the bowl with the zucchini. Next, add the flour along with the baking powder, Parmesan, Romano, salt, pepper, and basil.
Step 7: Carefully mix everything using a wooden spoon while trying to separate the slices of the zucchini that are stuck together.
Step 8: Into the prepared pan, pour the zucchini mixture, then evenly smooth it out. Place in the preheated oven and bake for about 55 to 60 minutes, uncovered, or until the top is browned.
Step 9: Remove the casserole from the oven when done and allow it to rest for about 5 minutes. Slice and serve garnished with some parsley. You can keep any leftovers in the fridge for up to five days.
Notes:
1. For accurate results, I recommend weighing the zucchini or picking three medium zucchini if you do not have a scale.
2. I do not suggest using a large zucchini with more seeds as they are bitter.
3. If using an 8 x 8-inch pan, just halve the ingredients and bake as directed.
Nutrition Facts:
Calories: 188 kcal | Carbohydrates: 11g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 238mg | Potassium: 336mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 11mg | Calcium: 170mg | Iron: 1.2mg
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