Zucchini and Bacon Bake
Indulge in the comfort and flavor of this Zucchini and Bacon Bake—a savory casserole that’s perfect for brunch, dinner, or any cozy gathering. This recipe combines layers of tender zucchini, crispy bacon, sautéed onions, and garlic, all bound together by a rich and creamy egg custard. Topped with a golden blend of melted cheddar and parmesan cheese, every bite is a delightful fusion of smoky, cheesy, and garden-fresh goodness. With its simple preparation, hearty ingredients, and irresistibly crispy edges, this baked dish is sure to become a family favorite. Serve it as a main dish or a side, and watch it disappear from the table! Keywords: zucchini casserole, bacon bake, cheesy zucchini recipe, zucchini bacon egg bake.
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Recipe Information
Ingredients
- 4 medium zucchini
- 8 slices bacon
- 1 medium onion
- 2 garlic cloves
- 4 eggs
- 1 cup heavy cream
- 1.5 cups cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Wash the zucchini and slice them into thin rounds, about 1/4 inch thick. Set aside.
In a large skillet, cook the bacon slices over medium heat until crispy. Remove and drain on paper towels. Once cooled, crumble the bacon into small pieces.
Drain most of the bacon grease from the skillet, leaving about 1 tablespoon in the pan. Add olive oil and heat over medium heat.
Dice the onion and mince the garlic. Add the onion to the skillet and sauté for 3-4 minutes, or until softened. Then, add the minced garlic and cook for an additional 1 minute.
In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
Layer half of the zucchini slices in the prepared baking dish, followed by half of the sautéed onions and garlic, half of the crumbled bacon, and half of the shredded cheddar cheese. Repeat the layers with the remaining zucchini, onions, bacon, and cheddar cheese.
Pour the egg and cream mixture evenly over the layered ingredients in the baking dish, ensuring all the ingredients are coated.
Sprinkle the parmesan cheese evenly over the top of the dish.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and the bake is set in the center.
Remove from the oven and let it cool for 5-10 minutes before serving. Garnish with fresh parsley and enjoy!
Nutrition Facts
Calories |
2689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.0 g | 262% | |
| Saturated Fat | 108.7 g | 544% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1267 mg | 422% | |
| Sodium | 13025 mg | 566% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 62.4 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1942 mg | 149% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2834 mg | 60% | |
*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.
