Zucchini Bake

High Cotton Food Styling & Photography
  • Yield: 8 servings

Our neighbors gave us some zucchini, and I decided instead of frying it, I would try some other ideas of my own.


4small zucchini, diced (about 3 cups total)
2cups (about 5 1/2 ounces) club cracker crumbs
2tablespoons butter
3 eggs
1small onion, grated
1/2cup 2% reduced-fat milk
1cup shredded Cheddar cheese
1/2teaspoon salt
1/2teaspoon pepper
1/4cup grated Parmesan cheese


  1. Preheat oven to 350F. Grease a 9-inch deep-dish pie pan or 9-inch-square baking dish.
  2. Bring 4 cups water to a boil in a large saucepan. Add zucchini; reduce heat, and simmer, covered, until tender, about 3 minutes. Drain well in a colander.
  3. Press cracker crumbs on bottom of prepared pan to form a crust. Dot with butter. Spoon zucchini on top.
  4. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan.
  5. Bake, uncovered, 35 minutes, or until golden on edges.

— Carolyn Ruff, Shelbyville, Ill.

  • http://blog.abelfam.com/?p=9338 What Stacey Has Been Up To… | Nostalgic Knucklehead's Journal (of sorts)

    […] a surplus of zucchini?? Make this Zucchini Bake! —I highly suggest adding a can of corn in a layer on top of the cracker “crust”. […]

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