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    Home » Side Dishes

    Italian Zucchini Bake

    Published: Apr 21, 2020 · Modified: Dec 26, 2022 by Mamma C · This post may contain affiliate links

    Jump to Recipe
    pan of zucchini bake

    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!

    A plate of zucchini casserole with a forkful of foodFolks, 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!

    overhead view of baked zucchini casserole in pan

    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).

    round zucchini slices with ingredients added

    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.
    Overhead view of slices of zucchini casserole on plates

    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 check out these Italian Appetizers!)

    And, absolutely no baking mix is required. You've got to try this!

    portion of zucchini casserole on a white plate with a fork and red napkin

    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.)

    portion of zucchini casserole on plate

    Italian Zucchini Bake

    This Italian Zucchini Bake is made from scratch with Romano and Parmesan! No baking mix required.
    4.48 from 155 votes
    Print Pin Rate Save Go to Collections
    Course: Appetizer, Side Dish
    Cuisine: Italian-American
    Prep Time: 25 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 12 (Makes a 9x13 pan)
    Calories: 188kcal
    Author: Mamma C

    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)
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    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.

    Nutrition

    Calories: 188kcal | 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
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!
    Don't miss my Pasta & Sauces E-Cookbook! Please SUBSCRIBE and follow me on PINTEREST, FACEBOOK, and INSTAGRAM!

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    Reader Interactions

    Comments

    1. Michele

      August 17, 2023 at 12:17 am

      5 stars
      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

      Reply
      • Mamma C

        August 17, 2023 at 7:54 am

        Hi Michele - I'm so glad to hear that! Thanks for letting me know.

        Reply
    2. Mia

      August 08, 2023 at 11:54 pm

      5 stars
      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!

      Reply
      • Mamma C

        August 10, 2023 at 10:54 am

        Hi Mia - Ooh, bacon sounds like it would be delicious here! I'm so glad your family enjoyed this.

        Reply
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