New Jersey Zucchini Bake
Delight in the comforting flavors of the New Jersey Zucchini Bake, a hearty and flavorful casserole that’s perfect for showcasing fresh zucchini. This crowd-pleasing dish layers tender zucchini sautéed with garlic and onions, infused with melty mozzarella and Parmesan cheeses, and bound together with fluffy eggs and fragrant parsley. Topped with golden, buttery panko breadcrumbs, it delivers a satisfying crunch with every bite. Ideal for family dinners or potlucks, this zucchini bake comes together in under an hour and is a fantastic way to make the most of summer’s garden bounty. Simple yet packed with flavor, it’s the ultimate go-to recipe for healthy, cheesy comfort food.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 large yellow onion
- 3 cloves garlic cloves
- 3 tablespoons olive oil
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 eggs
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes
- 2 tablespoons butter
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Slice the zucchini into thin rounds, about 1/4 inch thick. Thinly slice the onion and finely mince the garlic.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until fragrant and softened, about 3-4 minutes.
Add the zucchini slices to the skillet and cook for 5-7 minutes, stirring occasionally, until they are slightly tender but still firm. Season with salt, black pepper, and crushed red pepper flakes. Remove from heat and let cool slightly.
In a large mixing bowl, whisk the eggs until light and frothy. Stir in the mozzarella cheese, 3/4 cup of the Parmesan cheese, and fresh parsley.
Gently fold the sautéed zucchini mixture into the egg and cheese mixture until evenly combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs and the remaining 1/4 cup of Parmesan cheese. Melt the butter and drizzle it over the breadcrumb mixture, stirring until evenly coated.
Sprinkle the breadcrumb topping evenly over the zucchini mixture in the baking dish.
Bake for 35-40 minutes, or until the top is golden brown and the casserole is set in the center.
Remove from the oven and let cool for 5-10 minutes before slicing and serving. Garnish with additional fresh parsley if desired.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1026 mg | 45% | |
| Total Carbohydrate | 23.4 g | 8% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.0 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 472 mg | 36% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
