Italian Zucchini Egg Bake
Italian Zucchini Egg Bake

I just love a good casserole. It’s so retro and such an efficient way of cooking and eating. And when it’s this Italian Zucchini Egg Bake, it’s so easy and delicious and so right for warm summer days…or nights. While zucchini is aplenty, you gotta give this one-dish meal a try!

Though this casserole would be amazing served for brunch, truth be told, I made it for dinner recently on one steamy night served with a simple green salad and it was a huge hit. Light but filling, but not so much that we couldn’t manage a few bites of this amazingly delicious S’mores cake leftover from my daughter’s birthday!

And speaking of leftovers, you are going to love having this egg dish leftover for quick lunches or snacks.


It bakes up with a golden, crunchy, cheesy crust and an almost fluffy, eggy, very flavorful center thanks to all the onion, garlic. Parmesan and Italian breadcrumbs in there.


Along with the zucchini of course!


It’s also an extremely versatile dish—you could definitely sub in or out ingredients depending on the contents of your fridge which makes it a perfect weeknight go-to meal when you haven’t been exactly stellar in planning ahead, you all know what I mean, right?!! And terrific for serving to any vegetarians you know and love!

One bite and I think you’re going to be putting it into your regular repertoire. I know I am!


Italian Zucchini Egg Bake

Makes 10-12 servings

Prep Time: 15 minutes; Bake Time: 1 hour


  • 3 medium to large zucchini, grated and drained of as much liquid as possible by squeezing out handfuls over the sink

  • 1 1/2 cups Italian breadcrumbs (I use Progresso)

  • 1 1/2 cups freshly grated Parmesan cheese

  • 2 medium onions, chopped

  • 3 garlic cloves, minced

  • 2 Large pinch of kosher salt

  • 1 Large pinch black pepper

  • 7 large eggs

  • 1 cup olive oil

The Recipe

1. Preheat oven to 325ºF.

2. In a large bowl, mix together the zucchini, breadcrumbs, cheese, onions, garlic, salt and pepper. In a separate bowl, whisk the eggs together lightly. Add the olive oil and whisk again. Add the liquid mixture to the zucchini mixture and mix well. Pour into a 9x13-inch baking dish and smooth the top.

3. Bake for about 1 hour, until the top is golden brown and the olive oil is bubbly. Let sit for about 10 minutes so that the oil can settle back down into the casserole.

4. This can definitely be made a day ahead, kept refrigerated and reheated before serving.


Note: Recipe adapted from The Art of Home Cooking by Kate McDermott. I tinkered a bunch with this—changed some of the spices and proportions and squeezed as much excess moisture out of the zucchini to keep the casserole from turning out soggy.

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