This Italian Zucchini Bake is made from scratch with Pecorino Romano and Parmesan! It's based on my Mom's zucchini casserole recipe that's a huge family favorite. Make it for brunch, parties or a side dish!
Folks, you'll want to print out this zucchini recipe for keeps. This is a from-scratch version of Mom's zucchini casserole, which she'd adapted from the famous Bisquick dish.
It's not like all the rest.
Mom had the brilliant idea years ago to add Pecorino Romano, doubling the amount of cheese and providing a nice flavor kick. She also increased the oven temperature and baking time to produce a delicious browned crust.
I mean... Hello, Gorgeous!
Her version is excellent, and we've requested it over and over for dinners, parties and brunches. But I gave up making recipes with baking mixes a few years ago. (I avoid partially hydrogenated ingredients when possible.)
So, when I first started Cooking with Mamma C, I tried using "homemade Bisquick" in this cheesy zucchini bake. And...it flopped.
Next time, I decided to go with just flour and baking powder to yield baking-mix results. It took three more rounds, but I finally did it!
I wanted to release white smoke from my chimney, like when there's a new Pope.
How to make this Italian zucchini bake
You'll start by thinly slicing your zucchini. I use a mandoline (affiliate link) to slice them ⅛-inch thick.
You also could use a food processor (affiliate link). Mom uses a paring knife (affiliate link).
You'll pat the zucchini dry and place the rounds in a large mixing bowl. Then, you'll add:
- chopped onion
- pressed garlic
- flour
- baking powder
- grated Parmesan & Pecorino Romano
- olive oil
- beaten eggs
- salt, pepper & dried basil
You'll stir everything with a wooden spoon, ideally, and separate any zucchini slices that are stuck together.
Next, you'll transfer the batter to a greased baking pan and spread out the mixture evenly. Go ahead and use your hands!
Finally, you'll bake the zucchini casserole until it's nice and brown on top.
Recipe tips
- To prevent a soggy casserole: Dry your zucchini slices by patting and gently squeezing them with paper towels.
- Weigh your zucchini to ensure the accurate ratio of ingredients. It's not specific enough for me to tell you to use "three zucchini," because let's face it, there's a big difference between a cucuzza the size of a baseball bat and a small zucchino.
- When mixing the batter, separate any zucchini slices that are stuck together, so you don't end up with clumps.
This baked zucchini recipe is the answer to:
- How can I use up zucchini?
- What's the perfect meatless meal for Lenten Fridays?
- What should I make for brunch or a party? (Baked Vegetable Risotto with Asparagus and Spinach is a great option too.)
And, absolutely no baking mix is required. You've got to try this!
More zucchini recipes
- Nonna's Fried Zucchini
- Zucchini with Mint
- Pasta with Zucchini
- Shrimp Stew with Bacon and Zucchini
- Zucchini Bread
Enjoy!
P.S. If someone calls you a "cucuzz," it's not a compliment.
(Recipe Source: Adapted from my Mom's casserole, which was inspired by a Bisquick recipe. Originally published on September 20, 2017 as "Cheesy Zucchini Bake" and updated now with a video, additional photos and text.)
Italian Zucchini Bake
Ingredients
- 1 ½ pounds zucchini (3 medium ones; see notes)
- 1 small white onion
- 2 medium garlic cloves (pressed or finely chopped)
- ½ cup olive oil (or vegetable or canola)
- 4 eggs (I use extra-large)
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly grated Pecorino Romano cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dried basil
- butter to grease your pan
- fresh parsley for garnish (optional)
Instructions
- 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 ⅛-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.
Video
Notes
- It's best to weigh your zucchini for accurate results, but if you don't have a scale, choose three medium zucchini.
- Don't use large zucchini with lots of seeds, because they are bitter. If you have no choice, then remove as many of the seeds as you can.
- For an 8x8 pan, halve the ingredients but bake the casserole for the full amount of time.
Brigit Pratt
To doughy......won't make again.....
Mamma C
Hi Brigit - It shouldn't be too doughy, so I'm not sure if you did something different from the recipe. However, there is flour in the recipe, so maybe you'd prefer something different.
Marie
Delicious, I halved the recipe, used Parmesan, don’t like pecorino, a teaspoon of Italian seasoning. Looking forward to having a slice for breakfast with a poached egg on top.
Mamma C
Hi Marie - That sounds wonderful! I'm so glad you enjoyed the zucchini bake.
Kristen
Hi there! Could this be made the night before? Refrigerate and then bake the next day. Or will it get too soggy? Thanks.
Mamma C
Hi Kristen - We've never tried that. I suspect it would be too soggy.
Andrea
I was so excited to make this, but something went wrong. Does it really call for 4 tsp of baking powder? Every bite was bitter, bitter, bitter. It looked pretty though 🙁
Mamma C
Hi Andrea - This should not taste bitter at all, even with 4 teaspoons of baking powder. It sounds like something is off with one of your ingredients. Did your zucchini have lots of seeds? They can make zucchini bitter and should be removed. I'll add a note to the recipe. If it wasn't the zucchini itself, did you use baking soda by mistake? Also, what kind of oil did you use? Could the oil have been rancid?
Cari
It's possible to get a bitter zucchini! It's totally unpredictable but if you get one bitter one it can ruin a whole dish. I had this happen recently.
Mamma C
Hi Cari - Did the zucchini have lots of seeds? That could make it bitter.
Kristen
This looks really good. Do you think it will just as good with almond flour??
Mamma C
Hi Kristen - I've never tried this with almond flour. I imagine the texture would be different. It's worth a try though, if you need this to be keto friendly. If you're trying to make this gluten free, I'd go with gluten-free flour.
Monica
Kristen, did you try it? I came to the comments to see if someone mentioned almond flour.
Sue
This was very good. I did slice my zucchini the night before, so it was dry and didn’t need patted. Less a cooking technique than the fact that I cut off the end of my finger with the mandolin and spent the next two hours in ER ... but we know the night before works now 🙂 I used Swiss cheese cause I had it.
Mamma C
Hi Sue - Oh my gosh! I'm sorry to hear about your incident with the mandoline. Those things are sharp! I'm glad you enjoyed the zucchini bake.
Monica
Sue, I did the same thing the first time I pulled it out of the box. That was 4 years ago and I haven’t used it since!! I’d get nauseous every time I thought about what had happened. Pray you heal quickly!