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Savory Zucchini Bake

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"I have many memories of trying to figure out different ways to use the bumper crops of zucchini from my grandfather's garden each year! I wish we had known about this amazing bake starring zucchini, mushrooms, and cheese. The first time we made this in the test kitchen, it was devoured by everyone there, kids and adults alike!" - Wendy, a cooking instructor at the Dr. Yum Project Kitchen

Ingredients

Food
Amt
Units
Prep
Notes
2 tablespoons olive oil, divided
olive oil
2
tablespoons
divided
1 onion, diced
onions
1
diced
3 cloves garlic, minced
garlic
3
cloves
minced
2 ears corn, kernels cut from cob (or 1.5 cups frozen corn)
corn
2
ears
kernels cut from cob
or 1.5 cups frozen corn
2 zucchini, thinly sliced circles (about 4 cups)
zucchini
2
thinly sliced circles
about 4 cups
8 ounces baby bella mushrooms, sliced
baby bella mushrooms
8
ounces
sliced
½ cup panko bread crumbs
panko bread crumbs
½
cup
¼ cup grated parmesan cheese
grated parmesan cheese
¼
cup
1 teaspoon parsley
parsley
1
teaspoon
4 eggs, beaten
eggs
4
beaten
3 cups shredded cheese (we used 50/50 mozzarella and swiss)
shredded cheese
3
cups
we used 50/50 mozzarella and swiss
1 tablespoon dried basil
dried basil
1
tablespoon
1 teaspoon dried oregano
dried oregano
1
teaspoon
½ teaspoon salt
salt
½
teaspoon

Method

Preheat oven to 375 degrees. Heat 1 tablespoon of olive oil in a large, deep skillet over medium high heat. Add onion and garlic, saute until soft and translucent. Add corn, zucchini, and mushrooms to the pan and saute until veggies are soft, about 5-10 minutes. Then remove from heat. While the mixture is cooling, stir together Panko, grated parmesan, 1 tablespoon of olive oil, and parsley in a separate bowl to prepare the topping. In an additional bowl, beat eggs and whisk in shredded cheese. Once the vegetable mixture has cooled, remove it from the skillet with a slotted spoon to drain off extra water released while cooking. Add basil, oregano, and salt to the vegetable mixture. Then add in the combined eggs and cheese. Line a 9x13 pan with parchment paper or grease the pan with nonstick spray. Transfer the cooked mixture to the pan. Arrange zucchini slices on to so they lay flat. Add topping, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand 10-15 minutes before cutting into slices.

Prep time
15 min
Cook time
45 min
Yields/Serves:
8
Contains Dairy, Contains Eggs

Yum Ratings

😫😟😐😀😍 “Loved it all!” —Waylon, age 7 months
😫😟😐😀😍 “He had two bowls!” —Elliot, age 8 months
😫😟😐😀😍 “I love it!” —Julia, age 2
😫😟😐😀😍 “Zucchini is my fave, could have eaten the whole pan!” —Alexis, a grown up