Name: Italian Zucchini Bake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 1 1/2 pounds zucchini ((3 medium ones; see notes)); 1 small white onion; 2 medium garlic cloves ((pressed or finely chopped)); 1/2 cup olive oil ((or vegetable or canola)); 4 eggs ((I use extra-large)); 1 cup all-purpose flour; 4 teaspoons baking powder; 1/2 cup freshly grated Parmesan cheese; 1/2 cup freshly grated Pecorino Romano cheese; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon dried basil; butter to grease your pan; fresh parsley for garnish ((optional))

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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 1/8-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

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.)