Zucchini Bake Recipe

Name: Zucchini Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Diced Zucchini (about 4 Small); 2 cups Club Cracker Crumbs; 2 Tablespoons Butter; 3 whole Eggs; 1 whole Onion, Small, Finely Chopped; 1/2 cups Milk; 1 cup Shredded Cheddar Cheese, Divided Use; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 1/4 cups Grated Parmesan Cheese

Servings: persons

3 cups Diced Zucchini (about 4 Small)
2 cups Club Cracker Crumbs
2 Tablespoons Butter
3 whole Eggs
1 whole Onion, Small, Finely Chopped
1/2 cups Milk
1 cup Shredded Cheddar Cheese, Divided Use
1/2 teaspoons Salt
1/2 teaspoons Pepper
1/4 cups Grated Parmesan Cheese

1
1. Preheat oven to 350F. Grease a 9 inch deep pie plate or 9x9 baking dish.
2
2. Bring 4 cups of water to boil in a large saucepan. Add zucchini; reduce heat and simmer, covered until tender (about 3 minutes). Drain well in colander.
3
3. Press cracker crumbs into prepared pan to form crust and dot with butter. Spoon zucchini on top.
4
4. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cups of cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup of cheddar and the Parmesan.
5
5. Bake, uncovered, 35-45 minutes or until edges are golden brown. Serves 6-8

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups Diced Zucchini (about 4 Small), 2 cups Club Cracker Crumbs, 2 Tablespoons Butter, 3 whole Eggs, and more.

Yes, Zucchini Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Bake

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