This Italian Zucchini Bake is made from scratch with Pecorino Romano and Parmesan! It's based on my Mom's zucchini casserole recipe that's a huge family favorite. Make it for brunch, parties or a side dish!
Folks, you'll want to print out this zucchini recipe for keeps. This is a from-scratch version of Mom's zucchini casserole without tomato sauce, which she'd adapted from the famous Bisquick dish.
It's not like all the rest.
Mom had the brilliant idea years ago to add Pecorino Romano, doubling the amount of cheese and providing a nice flavor kick. She also increased the oven temperature and baking time to produce a delicious browned crust.
I mean... Hello, Gorgeous!
Her version is excellent, and we've requested it over and over for dinners, parties and brunches. But I gave up making recipes with baking mixes a few years ago. (I avoid partially hydrogenated ingredients when possible.)
So, when I first started Cooking with Mamma C, I tried using "homemade Bisquick" in this cheesy zucchini bake. And...it flopped.
Next time, I decided to go with just flour and baking powder to yield baking-mix results. It took three more rounds, but I finally did it!
I wanted to release white smoke from my chimney, like when there's a new Pope.
And if you're looking for a saucy zucchini casserole, don't miss this zucchini pizza bake with ground beef!
How to make this Italian zucchini bake
You'll start by thinly slicing your zucchini. I use a mandoline (affiliate link) to slice them ⅛-inch thick.
You also could use a food processor (affiliate link). Mom uses a paring knife (affiliate link).
You'll pat the zucchini dry and place the rounds in a large mixing bowl. Then, you'll add:
- chopped onion
- pressed garlic
- flour
- baking powder
- grated Parmesan & Pecorino Romano
- olive oil
- beaten eggs
- salt, pepper & dried basil
You'll stir everything with a wooden spoon, ideally, and separate any zucchini slices that are stuck together.
Next, you'll transfer the batter to a greased baking pan and spread out the mixture evenly. Go ahead and use your hands!
Finally, you'll bake the zucchini casserole until it's nice and brown on top.
Recipe tips
- To prevent a soggy casserole: Dry your zucchini slices by patting and gently squeezing them with paper towels.
- Weigh your zucchini to ensure the accurate ratio of ingredients. It's not specific enough for me to tell you to use "three zucchini," because let's face it, there's a big difference between a cucuzza the size of a baseball bat and a small zucchino.
- When mixing the batter, separate any zucchini slices that are stuck together, so you don't end up with clumps.
This baked zucchini recipe is the answer to:
- How can I use up zucchini?
- What's the perfect meatless meal for Lenten Fridays?
- What should I make for brunch or a party? (Baked Vegetable Risotto with Asparagus and Spinach is a great option too, and check out these Italian Appetizers!)
And, absolutely no baking mix is required. You've got to try this!
More zucchini recipes
- Nonna's Fried Zucchini
- Zucchini with Mint
- Pasta with Zucchini
- Shrimp Stew with Bacon and Zucchini
- Zucchini Bread
And you have to try this Meatless Zucchini Lasagna. Enjoy!
P.S. If someone calls you a "cucuzz," it's not a compliment.
(Recipe Source: Adapted from my Mom's casserole, which was inspired by a Bisquick recipe. Originally published on September 20, 2017 as "Cheesy Zucchini Bake" and updated now with a video, additional photos and text.)
Italian Zucchini Bake
Video
Ingredients
- 1 ½ pounds zucchini (3 medium ones; see notes)
- 1 small white onion
- 2 medium garlic cloves (pressed or finely chopped)
- ½ cup olive oil (or vegetable or canola)
- 4 eggs (I use extra-large)
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly grated Pecorino Romano cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dried basil
- butter to grease your pan
- fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375 degrees F. Grease a 9x13 glass pan with butter.
- Rinse your zucchini and slice off the tip and root ends. Pat your zucchini dry with a paper towel. Leave the skin on.
- Slice your zucchini into ⅛-inch rounds, using a mandoline, food processor or paring knife. Place your zucchini slices into a large mixing bowl.
- Using paper towels, pat your zucchini slices and gently squeeze them to absorb excess moisture. (This is key to prevent a soggy casserole.)
- Peel and finely chop your onion and add it to your bowl.
- Add your pressed garlic (or peel and chop it finely).
- In a liquid measuring cup, add your oil, then beat in your eggs with a fork. Pour the egg/oil mixture into your bowl with the zucchini.
- Add your flour, baking powder, Parmesan, Romano, salt, pepper and basil to your bowl.
- Use a wooden spoon to carefully mix everything until combined well. Try to separate any zucchini slices that are stuck together.
- Transfer your zucchini mixture to your greased pan and smooth it out evenly. Bake uncovered for 55-60 minutes, or until the entire top is browned (but not burned).
- Let the casserole rest for at least five minutes before slicing it. Garnish with parsley, if desired.
- Store leftovers in the refrigerator for up to five days.
Notes
- It's best to weigh your zucchini for accurate results, but if you don't have a scale, choose three medium zucchini.
- Don't use large zucchini with lots of seeds, because they are bitter. If you have no choice, then remove as many of the seeds as you can.
- For an 8x8 pan, halve the ingredients but bake the casserole for the full amount of time.
Kelly says
Forgot to rate! Beautiful texture, will try again with gluten free amendments. I also added Italian seasoning blend instead of basil.
Mamma C says
Hi Kelly - I'm so glad. Thank you for leaving a rating!
Kelly says
I found a beautiful Italian Zucchini at the farmers market and was looking for a fun recipe. I’m gluten free & was making it dairy free for my bf so I subbed in total 1cup measure for measure King Arthur GF flour and 1/4 cup garbanzo bean flour and 1/4 almond flour. If making with cheese I would have don’t 3/4 cup Measure for measure and 1/4 garbanzo bean flour. The flavor is delicious. I pre sliced the zucchini and store in water and salt in fridge… I should not have added extra salt while cooking. But that’s no fault of the recipe! Just something to think of if anyone else ends up in my predicament 😅
Mamma C says
Hi Kelly - Thank you for sharing how you modified this to make it gluten-free and dairy-free. That's helpful.
Jessica says
I made this for the first time as a side for a large Italian themed dinner. It was so delicious and a huge hit with my dinner guests. I used best quality olive oil and added just a pinch of ground peperoncino which gave it a nice, subtle bite. I will definitely be making this again.
Mamma C says
Hi Jessica - That sounds fantastic! I'm so glad this was a hit. Thanks for leaving a review!
Tanya says
Is it just me or do the numbered pictures not follow the sequence of the written recipe? Followed the recipe and not sure I will achieve the desired results😳
Mamma C says
Hi Tanya - It doesn't matter if the eggs or flour are added first. If you followed the recipe on the recipe card, it should be fine.
Tanya Wolstenholme says
Thank you! I tried to improvise when I saw the different sequence. Turned out delicious regardless! Foolproof recipe!
Mamma C says
Hi Tanya - I'm glad you enjoyed it! Thanks for reporting back.
Vikki C says
First of all... Can you say YUM?!?. Absolutely love this dish. I had a bunch of extra zucchini to use up. Sadly, I am the only one in the house that likes zucchini and can only eat so much. What are your thoughts on freezing this? Thanks again for the recipe!!!
Mamma C says
Hi Vikki - I've never tried freezing it. I'm wondering if it would become soggy when warmed up...but I think it's worth trying for a slice or two.
Mart says
Disappointed and sad I spent so much time and money on this only for it to be a flop. The taste was miniscule. I should have known when it called for so few spices. It's sorely lacking in so much! Smells good and that's about it.
Mamma C says
Hi Mart - We must have very different palates. This dish gets its flavor from onions, garlic, fresh Pecorino Romano and Parmesan, salt, pepper etc. You could have added whatever spices on top that you wanted. If you are looking for food with lots of spices, Italian cuisine is probably not the best fit for you.
Sue says
I enjoyed this dish however my husband, who is not a zucchini fan, said it was ‘okay’. I even put extra cheese in it so he would like it! The Basil gave it a nice flavor! This did remind me of a bisquick recipe!
Mamma C says
Hi Sue - I'm glad you enjoyed it.
Mary says
Since I already have shredded zucchini, can I use shredded zucchini instead of sliced?
Mamma C says
Hi Mary - I've never tried it with shredded zucchini, but another Cooking with Mamma C reader let me know that she did. She said it was really good, but it seemed like it needed less oil. I would say you need to dry the shredded zucchini really well so it doesn't make this soggy.
Heather Somers says
Can you make in advance and reheat?
Mamma C says
Hi Heather - Yes, you can make it, let it cool, then refrigerate it a day or two ahead of time. Then, let it come to room temperature, cover it with foil and reheat it in the oven at 350 degrees F until heated through. If you just want to reheat individual servings, use the microwave.
Michele says
I just made this as a side dish with my grilled chicken and it was an instant hit !!!! Definitely keeping this recipe
I used dill instead of basil because I like dill and it was so yummy
Thank you so much for the recipe Mamma C
Mamma C says
Hi Michele - I'm so glad to hear that! Thanks for letting me know.
Mia says
Excellent and delicious! Whole family enjoyed this, including kids. My 11 year old suggested the addition of bacon next time I make it 🙂 Thank you!
Mamma C says
Hi Mia - Ooh, bacon sounds like it would be delicious here! I'm so glad your family enjoyed this.