Easy Cheesy Zucchini Bake
Veggies Kids Will Love
If you grow a garden then you know what it is like to have a plethora of zucchini on hand in the late summer. This Easy Cheesy Zucchini Bake is not only easy, but delicious and freezes well.
Made with mozzarella, parmesan, or any cheese of your choice it is a savory crowd pleaser. It can be a great vegetarian dish or you can add crumbled, cooked Italian sausage for a meaty meal.
There is a full, printable recipe card at the end of this post along with a Pinterest Button on the card so you can pin this recipe as well to save it. First I have a few tips and tricks before you get to the recipe card.
Follow me on Pinterest!
Cooking Your Zucchini
I have never really been a huge fan of zucchini personally. I never liked the texture.
When I was working for a Southern celebrity chef, he taught me that I was overcooking zucchini.
I realized then that zucchini can have some bite to it when serving.
Others like it super soft and that is ok too! I just won’t go to their house for dinner.
KIDDING! No angry messages please!
One of the things I learned from this chef was to NEVER salt the zucchini while it cooks as that is what makes it mushy and slimy.
Fresh Herbs
I used fresh herbs from my garden including basil and oregano but you can use any fresh herbs really.
You can also use dried herbs though this is a great way to clear out your garden if you need it.
Since you are adding the herbs to the cooked zucchini , you can taste and add more as you go. Basil and oregano with dried parsley went really well with the cheeses I used.
Get the Veggies In
This dish can be a great way to get kids to eat more veggies. Maybe they’ll even be willing to try the Best Brussels Sprouts ever once they see how good veggies can be.
Easy Cheesy Zucchini Bake
If you grow a garden then you know what it is like to have a plethora of zucchini on hand in the late summer. This easy cheesy zucchini bake is not only easy, but it is delicious and freezes well. Made with mozzarella, parmesan, or any cheese of your choice, it is savory and delicious. Make a great vegetarian dish or add crumbled, cooked, Italian sausage for a meaty meal.
Ingredients
- 2 8 ounce cans of Refrigerated Crescent Rolls or One Can of the Crescent Dough Sheet
- 1/4 cup of butter
- 8 Cups of thinly sliced zucchini , you can use less if you prefer
- 2 cups of chopped onions
- 2 tablespoons of dried parsley
- 1/2 teaspoon of garlic powder
- black pepper to taste
- I used fresh basil and fresh oregano minced, you can use dried, start with a teaspoon but add more if you wish
- 4 beaten eggs
- 3 cups of shredded mozzarella
- 1 cup of shredded parmigiana
- *use any cheese you like for this recipe
Instructions
- pre heat oven to 375 degrees.
- Spray a 9 x 13 casserole dish with Pam or other non stick spray. Press rolls into and up the sides of the pan. Pinch seams together and set aside.
- In a large skillet, add your butter and onions, sauté for a few minutes then add your zucchini. Sauté stirring occasionally until semi soft, add your garlic powder, basil, oregano and black pepper. Continue to sauté until the zucchini is the level of soft you like it. I like mine to have some bite to it.
- Grate your cheese. I like to grate my own cheese because it melts better, but you can use shredded to save time.
- Whisk 4 eggs in a large bowl, season with salt and pepper. Add your grated cheese and stir well to coat.
- Add your cooked zucchini and onions to the eggs and cheese bowl and stir well to combine. If you would like to add meat, add your cooked, crumbled Italian sausage (about 1lb) now or diced ham would work well too.
- Pour this all in the baking dish with the crescent roll. Bake for 35 to 45 minutes. The center should be set and firm and the top golden brown.
- Let sit for 20 minutes in a warm spot before cutting.
- This can also be frozen and reheated in a low temp oven, microwave or air fryer.
If you like this recipe then check out my Easy Baked Noodles.