This Gal Cooks

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

Italian Zucchini Bake

Yield: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes


  • 3 cups of peeled, chopped zucchini
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 1/4 cup of butter
  • 4 eggs
  • 1/2 cup of grated Parmesan
  • 1/4 cup of chopped fresh parsley
  • 1 1/2 tsp of chopped fresh basil
  • 1 1/2 tsp of marjoram (I used dried since that is all I had on hand)
  • 1/2 tsp of salt
  • 1/2 cup of shredded Monterey Jack cheese


  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 1 1/2 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:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 215 Total Fat: 17g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 160mg Sodium: 516mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 11g

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19 comments on “Italian Zucchini Bake”

  1. It was so so good, Terry!

  2. As my zucchini take over the garden, I'll be needing lots of ways to cook it. This recipe will be a perfect addition to my files.

  3. You won't be dissapointed with this recipe. It's a versatile meal – it can be served for breakfast, lunch or dinner!

  4. 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! :)

  5. It was really good! I like the idea of baking them in a mini muffin tin! Thanks for the idea and for stopping by my blog! :)


  6. It looks great! So yummy. Thanks for sharing at the All Star Block Party.


  7. 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.

  8. Thank you for hosting, Chaya! I am glad that this recipe is something that you and your family would eat! It's very delicious. :)

  9. 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!!!


  10. I made this, for dinner, tonight but I subbed in cauliflower since I had no zucchini. It worked beautifully. Now, I have to make it with the zucchini to see what it should be like. Thanks for sharing. Please visit your recipe or at least, my adaptation. I am coming back for more recipes. We loved this one.

  11. Thank you for stopping by my blog, Carri! And thanks for hosting the party! :)

  12. 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. :)

  13. 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.

  14. Hi Diane,
    I would love to share it on your foodie party! Thank you for the invite. :) Have a fabulous Friday!

  15. This sounds super delicious!

  16. 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.

  17. 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!