• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking with Mamma C

  • Recipes
  • Cod
  • Cookbook
  • Subscribe
  • Contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Cod Recipes
  • Cookbook
  • About
  • Contact
  • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cod Recipes
    • Cookbook
    • About
    • Contact
    • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    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.
    4.49 from 114 votes
    Print Pin Rate Save Go to Collections
    Course: Appetizer, Side Dish
    Cuisine: Italian-American
    Prep Time: 25 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 25 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)
    US Customary - Metric
    Prevent your screen from going dark

    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!
    « Penne alla Vodka with Bacon
    Mom's Orange French Toast (The Best!) »

    Reader Interactions

    Comments

    1. Jenni

      September 17, 2021 at 11:38 am

      This recipe sounds and looks wonderful. I have 2 zucchini left from our garden so trying to see what I can make for lunches. I see you mentioned it would be soggy the next day. How soggy? Like can't enjoy?

      Reply
      • Mamma C

        September 17, 2021 at 4:08 pm

        Hi Jenni - The leftovers are really good! I was referring to the idea of assembling it without baking, then trying to bake it the next day. I think it would be soggy in that case. If you bake it the same day you assemble it, it's great. Does that make sense?

        Reply
    2. Arlene Ripley

      July 08, 2021 at 4:35 pm

      5 stars
      Loved this!! Very similar to making a fritatta but even better. I might make half the recipe next time as there are only two of us but I have to admit we had no problem finishing this off in a couple of days.

      Reply
      • Mamma C

        July 09, 2021 at 7:43 am

        Hi Arlene - I'm so glad you loved this! I really enjoy the leftovers for breakfast.

        Reply
    3. Ana

      June 11, 2021 at 10:53 am

      5 stars
      This is perfection! Not bitter nor doughy. It's light and fluffly and became a family favorite at first bite! I used a generous amount of parmesan and dubliner cheeses. Delish! My oven runs hot, and 40mins was enough.
      I used my food processor to slice the zucchini, grate the cheeses, chop the onions and garlic. Made the process super speedy. Love this recipe!

      Reply
      • Mamma C

        June 11, 2021 at 3:38 pm

        Hi Ana - I'm so glad this was a hit! Thanks for letting me know.

        Reply
    4. Mark H

      March 11, 2021 at 10:58 pm

      5 stars
      I just made this and I thought it was excellent. It’s not bitter at all- and it’s not doughy. It was light and fluffy and golden brown and delicious. It also has no tomato sauce in the recipe which not many zucchini casseroles/bakes can say. We loved it! Will make this one again and again and again.

      Reply
      • Mamma C

        March 12, 2021 at 9:42 am

        Hi Mark - I'm so happy to hear that! That's how we feel about this too.

        Reply
    5. Brigit Pratt

      February 23, 2021 at 12:47 am

      1 star
      To doughy......won't make again.....

      Reply
      • Mamma C

        February 23, 2021 at 8:12 am

        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.

        Reply
    6. Marie

      February 19, 2021 at 5:04 pm

      5 stars
      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.

      Reply
      • Mamma C

        February 20, 2021 at 8:59 am

        Hi Marie - That sounds wonderful! I'm so glad you enjoyed the zucchini bake.

        Reply
    7. Kristen

      December 22, 2020 at 10:11 pm

      Hi there! Could this be made the night before? Refrigerate and then bake the next day. Or will it get too soggy? Thanks.

      Reply
      • Mamma C

        December 23, 2020 at 8:22 am

        Hi Kristen - We've never tried that. I suspect it would be too soggy.

        Reply
    8. Andrea

      August 14, 2020 at 5:32 pm

      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 🙁

      Reply
      • Mamma C

        August 14, 2020 at 5:54 pm

        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?

        Reply
        • Cari

          August 23, 2020 at 4:06 pm

          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.

          Reply
          • Mamma C

            August 24, 2020 at 9:58 am

            Hi Cari - Did the zucchini have lots of seeds? That could make it bitter.

    9. Kristen

      July 18, 2020 at 9:49 am

      This looks really good. Do you think it will just as good with almond flour??

      Reply
      • Mamma C

        July 18, 2020 at 3:19 pm

        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.

        Reply
      • Monica

        August 16, 2020 at 1:36 am

        Kristen, did you try it? I came to the comments to see if someone mentioned almond flour.

        Reply
    10. Sue

      June 07, 2020 at 5:38 pm

      5 stars
      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.

      Reply
      • Mamma C

        June 08, 2020 at 10:46 am

        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.

        Reply
      • Monica

        August 16, 2020 at 1:34 am

        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!

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome!

    Andrea smiling

    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

    Appetizers

    tomato bruschetta on white plater with drizzled balsamic glaze

    63 Italian Appetizer Recipes

    Baked Breaded Eggplant Slices

    guacamole on red plate

    Easy Guacamole Without Cilantro

    slice of stuffed pizza with escarole

    Escarole-Stuffed Pizza (Pizza di Scarola)

    close-up photo of pesto deviled eggs on a platter

    Pesto Deviled Eggs

    overhead photo of baked parmesan jalapeno poppers with prosciutto on a plate

    Baked Parmesan Jalapeño Poppers with Prosciutto (Gluten Free)

    Popular Recipes

    baked fish with butter

    Parmesan Baked Cod Recipe (Keto, Low Carb, GF)

    close-up photo of a bowl of pasta e piselli (pasta with peas)

    Pasta e Piselli (Pasta with Peas)

    OVEN-FRIED COD RECIPE (CRISPY & DELICIOUS!)

    Oven-Fried Cod Recipe (Crispy & Delicious!)

    portion of zucchini casserole on plate

    Italian Zucchini Bake

    sausages, sliced peppers on white plate

    Easy Sausage and Peppers in the Oven

    baked pie crust

    Sugar Cookie Pie Crust

    Footer

    names of media publications

    Footer

    ↑ back to top

    RECIPES

    Newsletter

    • Sign Up! for emails and updates

    About

    • About Me
    • Contact
    • Privacy Policy
    • ACCESSIBILITY
    • Cookbook
    • Web Stories
     

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2014-2023 Cooking with Mamma C®