Italian Zucchini Bake

This Italian Zucchini Bake is delicious guilt free eating. You won’t find any flour, bread or a lot of carbs in this delicious dish!

eggbakeItalian Zucchini Bake

I love zucchini. It tastes great grilled, sauteed, baked and in various recipes including one of my favorites, zucchini boats. I’ve been wanting to find a good, low carb casserole and after searching some recipe sites, I settled on a recipe that I found on All Recipes. It’s a zucchini casserole type recipe that includes egg, basil, Parmesan and Jack cheeses and of course, zucchini!  This recipe turned out very well. My boyfriend and I both enjoyed it and luckily, there are leftovers! Please enjoy this recipe. :)

Italian Zucchini Bake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: low carb
Serves: 6
Ingredients
  • 3 cups of peeled, chopped zucchini
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • ¼ cup of butter
  • 4 eggs
  • ½ cup of grated Parmesan
  • ¼ cup of chopped fresh parsley
  • 1½ tsp of chopped fresh basil
  • 1½ tsp of marjoram (I used dried since that is all I had on hand)
  • ½ tsp of salt
  • ½ cup of shredded Monterey Jack cheese
Instructions
  1. Saute garlic, onion and zucchini in butter until tender
  2. Meanwhile, chop the basil and parsley (I just threw it all in a food processor and chopped it that way.
  3. When the zucchini mixture is done cooking, remove it from the heat.
  4. Whisk the egg, basil, parsley, marjoram, Parmesan cheese and salt together in a large mixing bowl. After mixing well, add the zucchini mixture and the Monterey Jack Cheese. Mix well.
  5. Add the mixture to a greased 1½ quart baking dish and bake at 350 for 30-35 minutes or until a knife inserted into the center comes out clean.
  6. Once done baking, let the casserole sit for 5 minutes before serving.
Nutrition Information
Serving size: 1 slice

 

 

Looking for more Low Carb dishes? Check out my Low Carb recipe page!

Comments

  1. says

    This sounds so good! It is similar to something I made this week, almost the same ingredients, but I baked them in a mini muffin tin and they came out like zucchini tots! Yay for summer veggies! :)

  2. says

    Julie, this is the kind of dish, we like in our house. I forgot to get zucchini today but, it is worth the trip, to pick it up tomorrow. If I get to make it, I will let you know. I am glad you added this to the Recipe Box so I could find it.

  3. says

    This looks so good… It's amazing what great stuff you can make with zucchini… I have to try this…

    Thank you for linking up to the ALL STARS BLOCK PARTY!!!

    Carri
    simplydonewright.blogspot.com

  4. says

    Casey – thanks for stopping by my blog and using my recipe! Your recipe looks awesome! I like the idea of making the dish with cauliflower instead of zucchini. It give it some variety. :)

  5. says

    We are all looking for ways to cook zucchini this time of year. this sounds like homey comfort food. I would love if you would share it on my foodie friday party today.

  6. says

    It took me more time than I thought to finally make this and it was terrific. Thank for this recipe. I am posting it in My Sweet and Savory, in a few minutes. I invite you to visit.

    I think, I didn't cook it long enough because it was not firm but it did not make a difference. It was cooked through and so yummy.

  7. says

    You're welcome, Chaya! I am glad you enjoyed it. I had the same problem as well – the original recipe off of All Recipes said to only cook for 20-25 minutes. It definitely wasn't done in that amount of time so I left it in for about 35. Looking forward to reading your post about it!

    Julie

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