Zucchini Bake Recipe

Name: Zucchini Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small zucchini, diced (about 3 cups total); 2 cups about 5 1/2 ounces club cracker crumbs; 2 tablespoons butter; 3 eggs; 1 small onion, grated; ½ cup 2% low-fat milk; 1 cup shredded cheddar cheese; ½ teaspoon salt; ½ teaspoon pepper; ¼ cup grated parmesan cheese

Servings: persons

4 small zucchini, diced (about 3 cups total)
2 cups about 5 1/2 ounces club cracker crumbs
2 tablespoons butter
3 eggs
1 small onion, grated
½ cup 2% low-fat milk
1 cup shredded cheddar cheese
½ teaspoon salt
½ teaspoon pepper
¼ cup 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.
3
Add zucchini; reduce heat, and simmer, covered, until tender, about 3 minutes.
4
Drain well in a colander.
5
Press cracker crumbs on bottom of prepared pan to form a crust.
6
Dot with butter.
7
Spoon zucchini on top.
8
Whisk eggs in a medium bowl until fluffy.
9
Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper.
10
Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan.
11
Bake, uncovered, 35 minutes, or until golden on edges.

333

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: 4 small zucchini, diced (about 3 cups total), 2 cups about 5 1/2 ounces club cracker crumbs, 2 tablespoons butter, 3 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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