Best 2 Italian Zucchini Bake Recipes

**Savory Italian Zucchini Bake: A Culinary Symphony of Freshness, Herbs, and Cheesy Goodness**

Prepare to be captivated by the tantalizing flavors of the Italian zucchini bake, a culinary masterpiece that harmoniously blends the vibrant essence of zucchini, the aromatic embrace of herbs, and the rich indulgence of melted cheese. This delectable dish, rooted in the culinary traditions of Italy, promises a symphony of textures and flavors that will transport your taste buds to the heart of the Mediterranean. Embark on a culinary journey as we unveil the secrets behind this irresistible bake, exploring three variations that cater to diverse dietary preferences and culinary inclinations. From a classic rendition brimming with mozzarella and Parmesan to a vegan delight bursting with plant-based goodness, and a gluten-free symphony that caters to special dietary needs, this article presents a trio of recipes that will leave you spellbound.

Here are our top 2 tried and tested recipes!

ITALIAN ZUCCHINI BAKE

Italian Zucchini Bake image

Kids of all ages are sure to like this fun vegetarian spin on pizza! The recipe comes from Carol Mieske of Red Bluff, California. "You can't even tell there's zucchini in this dish," she notes. "If you have meat eaters in your family, try adding turkey pepperoni or sausage."

Provided by Taste of Home

Categories Dinner Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3-1/2 cups shredded zucchini
1/2 teaspoon salt
3/4 cup egg substitute
1/2 cup dry bread crumbs
1/4 cup all-purpose flour
2 teaspoons Italian seasoning
1/2 pound fresh mushrooms, sliced
2 teaspoons olive oil
1 can (15 ounces) pizza sauce, divided
3/4 cup chopped green pepper
1/4 cup sliced ripe olives, drained
1-1/2 cups shredded part-skim mozzarella cheese, divided

Steps:

Place zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes. Rinse and drain well. , In a large bowl, combine the zucchini, egg substitute, bread crumbs, flour and Italian seasoning. Spread in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes., In a nonstick skillet, saute mushrooms in oil until crisp-tender. Spread half of the pizza sauce over zucchini mixture; sprinkle with the mushrooms, green pepper, olives and half of the cheese. Top with remaining pizza sauce and cheese. Bake 15 minutes longer or until hot and bubbly.

Nutrition Facts : Calories 226 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 818mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

CASSIES ITALIAN ZUCCHINI BAKE

Cassies Italian Zucchini Bake image

I needed to use up some veggies before they went bad, so this layered casserole is what I came up with...my family loved it! I hope you'll give it a try... Enjoy! All photos are mine

Provided by Cassie *

Categories Side Casseroles

Time 1h5m

Number Of Ingredients 12

Ingredients

1 Tbsp each, olive oil and butter
med red onion, sliced thin
2 - 3 clove garlic, minced about 1 tablespoon
3 small - medium zucchini, sliced thin
6 roma tomatoes
oregano dried to sprinkle each later
salt & fresh ground pepper for each layer
fresh parsley, chopped for each layer
red pepper flakes - optional
1/2 c grated parmesan cheese - divided
11 slice mozzarella cheese
1/2 c ricotta cheese, divided

Steps:

1. Preheat oven to 375 degree F. In a 9 x 13 baking dish, spray with non stick cooking spray. Set aside. In a skillet add oil and butter; saute onions and garlic for a few minutes, not until browned - just enough to sweat the onions.
2. Now,cover the bottom of casserole dish with zucchini, layer a little if you must, to cover. Next, add a layer of tomatoes.
3. Sprinkle with half the grated parmesan, some chopped parsley, salt, pepper, red pepper flakes, oregano, half the onion and dollop with 1/2 the ricotta cheese.
4. Take 5 slices of mozzarella and slice on in half. Place 4 whole slices of cheese in all four corners of dish and take the 2 half slices and place in center.
5. Repeat layers again and top with remaining 6 slices of cheese.
6. Bake for 45 - 50 minutes until bubbly and cheese is golden. Leave set for about 5 minutes and serve.
7. Leave set for about 5 minutes and serve.

Tips:

Choose small to medium sized zucchini for a tender texture.
Slice the zucchini thinly and evenly so that they cook evenly.
Use a large baking dish to prevent the zucchini from overcrowding.
Layer the zucchini, tomatoes, and cheese in a single layer to ensure even cooking.
Season each layer generously with salt and pepper to enhance the flavor.
Bake the zucchini bake in a preheated oven to ensure even cooking and a golden-brown top.
Garnish with fresh herbs, such as basil or parsley, before serving for an extra burst of flavor.

Conclusion:

Italian zucchini bake is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's a great way to use up fresh zucchini and other summer vegetables. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknight meals or special occasions. So next time you're looking for a flavorful and satisfying dish, give this Italian zucchini bake a try!