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–+ servings

Zucchini Bake

Roasted zucchini and onions are layered with mozzarella and baked into a light yet satisfying dish, with a soft, savory center and a golden-brown finish.
Shared notes will appear here.
Everyday Cooking
Mediterranean
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Baked zucchini and egg casserole with melted mozzarella and golden top in a white dish.
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Ingredients:

  • 2 zucchinis, thinly sliced
  • ¼ yellow onion, thinly sliced
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
Egg mixture
  • 3 eggs
  • 2 tbsp parmesan cheese, grated
  • 2 tbsp panko breadcrumbs
For layering
  • ¾ cup mozzarella cheese, shredded
  • ¼ cup mozzarella cheese, shredded, for topping

Method:

Start Cooking
  • Preheat the oven to 400°F (200°C).
  • Toss zucchini and onion with olive oil, salt, and black pepper.
  • Spread on a baking sheet and roast for 20 minutes, until softened.
  • Transfer the roasted zucchini to a plate.
  • Reduce oven temperature to 350°F (180°C).
  • In a bowl, whisk together eggs, parmesan, and panko. Add the roasted zucchini and mix to combine.
  • Assemble in a greased 7×11-inch baking dish: add half of the zucchini mixture, spread ¾ cup mozzarella evenly, then add the remaining zucchini mixture.
  • Top with ¼ cup mozzarella.
  • Bake for 20-25 minutes, until set in the center.
  • Optional: broil for 3–5 minutes until lightly golden.
  • Let sit for 5–10 minutes before slicing. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Roast at high heat to soften zucchini and build flavor before baking.
  • Transferring to a plate helps leave excess moisture behind.
  • Don’t overmix after adding the zucchini to keep the texture intact.
  • Bake just until set in the center to avoid a dry result.
  • Let it rest before slicing for cleaner pieces.
 
Make it yours
  • Add a small garlic clove or a pinch of garlic powder for extra depth.
  • Swap mozzarella with feta or a mix of cheeses.
  • Add chopped herbs like parsley or dill.
  • Stir in cooked mushrooms or spinach.
  • Add a pinch of chili flakes for heat.
 
At the table
  • Serve warm or at room temperature.
  • Pair with a simple yogurt sauce or a fresh tomato salad.
  • Works well as a light main or a side.

My notes:

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Nutrition:

Calories: 244 kcal | Carbohydrates: 8 g | Protein: 14 g | Fat: 18 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.01 g | Cholesterol: 148 mg | Sodium: 351 mg | Potassium: 355 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 585 IU | Vitamin C: 18 mg | Calcium: 217 mg | Iron: 1 mg
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