Best 2 Italian Zucchini Bake Recipes

Italian zucchini bake is a classic summer dish that is both flavorful and versatile. It can be served as a main course or a side dish, and it is a great way to use up fresh zucchini from your garden. There are many different recipes for Italian zucchini bake, but they all typically include zucchini, tomatoes, cheese, and herbs. Some recipes also call for other vegetables, such as onions, bell peppers, or mushrooms. The bake is usually cooked in a casserole dish in the oven, and it can be served hot or cold.

Here are our top 2 tried and tested recipes!

ITALIAN ZUCCHINI BAKE

Italian Zucchini Bake image

Kids of all ages are sure to like this fun vegetarian spin on pizza! The recipe comes from Carol Mieske of Red Bluff, California. "You can't even tell there's zucchini in this dish," she notes. "If you have meat eaters in your family, try adding turkey pepperoni or sausage."

Provided by Taste of Home

Categories Dinner Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3-1/2 cups shredded zucchini
1/2 teaspoon salt
3/4 cup egg substitute
1/2 cup dry bread crumbs
1/4 cup all-purpose flour
2 teaspoons Italian seasoning
1/2 pound fresh mushrooms, sliced
2 teaspoons olive oil
1 can (15 ounces) pizza sauce, divided
3/4 cup chopped green pepper
1/4 cup sliced ripe olives, drained
1-1/2 cups shredded part-skim mozzarella cheese, divided

Steps:

Place zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes. Rinse and drain well. , In a large bowl, combine the zucchini, egg substitute, bread crumbs, flour and Italian seasoning. Spread in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes., In a nonstick skillet, saute mushrooms in oil until crisp-tender. Spread half of the pizza sauce over zucchini mixture; sprinkle with the mushrooms, green pepper, olives and half of the cheese. Top with remaining pizza sauce and cheese. Bake 15 minutes longer or until hot and bubbly.

Nutrition Facts : Calories 226 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 818mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

CASSIES ITALIAN ZUCCHINI BAKE

Cassies Italian Zucchini Bake image

I needed to use up some veggies before they went bad, so this layered casserole is what I came up with...my family loved it! I hope you'll give it a try... Enjoy! All photos are mine

Provided by Cassie *

Categories Side Casseroles

Time 1h5m

Number Of Ingredients 12

Ingredients

1 Tbsp each, olive oil and butter
med red onion, sliced thin
2 - 3 clove garlic, minced about 1 tablespoon
3 small - medium zucchini, sliced thin
6 roma tomatoes
oregano dried to sprinkle each later
salt & fresh ground pepper for each layer
fresh parsley, chopped for each layer
red pepper flakes - optional
1/2 c grated parmesan cheese - divided
11 slice mozzarella cheese
1/2 c ricotta cheese, divided

Steps:

1. Preheat oven to 375 degree F. In a 9 x 13 baking dish, spray with non stick cooking spray. Set aside. In a skillet add oil and butter; saute onions and garlic for a few minutes, not until browned - just enough to sweat the onions.
2. Now,cover the bottom of casserole dish with zucchini, layer a little if you must, to cover. Next, add a layer of tomatoes.
3. Sprinkle with half the grated parmesan, some chopped parsley, salt, pepper, red pepper flakes, oregano, half the onion and dollop with 1/2 the ricotta cheese.
4. Take 5 slices of mozzarella and slice on in half. Place 4 whole slices of cheese in all four corners of dish and take the 2 half slices and place in center.
5. Repeat layers again and top with remaining 6 slices of cheese.
6. Bake for 45 - 50 minutes until bubbly and cheese is golden. Leave set for about 5 minutes and serve.
7. Leave set for about 5 minutes and serve.

Tips:

Choose tender zucchini: Look for small to medium-sized zucchini that feel firm and heavy for their size. Avoid large zucchini, as they tend to be less tender and may contain more seeds.
Slice the zucchini evenly: This will help them cook evenly. If you are using a mandoline, be sure to use a safety guard to protect your fingers.
Don't overcrowd the pan: When browning the zucchini, do it in batches if necessary to avoid overcrowding the pan. Otherwise, the zucchini will steam rather than brown.
Use a good quality cheese: The cheese is one of the main ingredients in this dish, so it's important to use a good quality cheese that melts well. Parmesan, mozzarella, and ricotta are all good choices.
Don't overcook the zucchini: Zucchini cooks quickly, so be careful not to overcook it. Otherwise, it will become mushy.

Conclusion:

Italian Zucchini Bake is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's perfect for a weeknight meal or a special occasion. With its simple ingredients and easy preparation, this dish is sure to become a family favorite.