You are here: Home » Recipes » Zucchini Bake Zucchini Bake Recipe by American Profile Yield 8 servings A great side dish for when your zucchini harvest starts coming in. High Cotton Food Styling & Photography PrintEmail Our neighbors gave us some zucchini, and I decided instead of frying it, I would try some other ideas of my own. Ingredients 4 small zucchini, diced (about 3 cups total)2 cups (about 5 1/2 ounces) club cracker crumbs2 tablespoons butter3 eggs1 small onion, grated1/2 cup 2% reduced-fat milk1 cup shredded Cheddar cheese1/2 teaspoon salt1/2 teaspoon pepper1/4 cup grated Parmesan cheese Instructions Preheat oven to 350F. Grease a 9-inch deep-dish pie pan or 9-inch-square baking dish. 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. Press cracker crumbs on bottom of prepared pan to form a crust. Dot with butter. Spoon zucchini on top. 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. Bake, uncovered, 35 minutes, or until golden on edges. – Carolyn Ruff, Shelbyville, Ill.