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!
Italian 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: 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
- Saute garlic, onion and zucchini in butter until tender
- Meanwhile, chop the basil and parsley (I just threw it all in a food processor and chopped it that way.
- When the zucchini mixture is done cooking, remove it from the heat.
- 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.
- 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.
- 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
It was so so good, Terry!
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.
You won't be dissapointed with this recipe. It's a versatile meal – it can be served for breakfast, lunch or dinner!
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! :)
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! :)
It looks great! So yummy. Thanks for sharing at the All Star Block Party.
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.
Thank you for hosting, Chaya! I am glad that this recipe is something that you and your family would eat! It's very delicious. :)
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!!!
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.
http://bookcasefoodie.wordpress.com/2012/06/29/italian-cauliflower-bake/ Please visit your recipe or at least, my adaptation. I am coming back for more recipes. We loved this one.
Thank you for stopping by my blog, Carri! And thanks for hosting the party! :)
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. :)
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.
I would love to share it on your foodie party! Thank you for the invite. :) Have a fabulous Friday!
This sounds super delicious!
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.
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!