30 August 2013

Farm to Table - Zucchini Parmesean Bake

I was gifted with a generous portion of zucchini this week and was so grateful since a very rainy season here meant very little summer produce. Yes, as difficult as it may be to believe, zucchini is hard to come by this season!

basil leaves

Zucchini sometimes gets a bad rap for the very same qualities that make it a must-have in your garden. But before you turn your nose at zucchini, take a moment to consider what a versatile vegetable it truly is. Its prolific production provides endless fruit throughout the season. And its crunchy texture, light flavor, and ability to adapt to most any recipe makes this vegetable an overwhelming favorite of mine. Its versatility is endless.

If you're more fortunate than I and overrun with this summer delight, I have a zucchini recipe which promises to be full of flavor and full of good things. Trust me, the picky eaters will never know what you've hidden inside. And with the addition of carrots, mushrooms, and onions, there's all sorts of goodness going on. I'm going to add chopped spinach to my next bake.

And to top it off, it is wicked easy, 'cause y'all know that's just how I roll.

zucchini parmesean recipe

This is a great basic recipe with unlimited versatility. By switching cheeses, vege combo's, and seasonings there are numerous ways to twist it into something new. Adaptations are encouraged and highly recommended!

Also note that this recipe feeds a large crowd, so feel free to divide and freeze one half. And if you decide to give it a try, let me know. I'd love to hear what you think.

Parmesean Zucchini Bake
  •  5 zucchini, unpeeled + grated
  • 2 carrots, unpeeled + grated
  • 1 large sweet onion, sliced
  • 16 oz. fresh mushrooms, sliced (optional)
  • 1 C self rising flour, sifted
  • 5 eggs slightly beaten
  • 1/2 C light olive oil
  • 2 C Parmesan cheese, divided
  • Generous dash of sea salt + fresh ground pepper
  • 3/4 C bacon, chopped and fried (optional)
  • Fresh basil, chopped for garnish (optional)
Preheat oven to 350 degrees. Grease and line a 9" x 13" pan.

Place the zucchini in a colander lined with cheesecloth (that is if you're all fancy + have a cheesecloth. Or, if you're like me and don't own a cheesecloth because it just seems a waste and now you have to improvise, take a clean T-shirt from your husband's closet and cut out the back of it. Use in place of the fancy cheesecloth and hope your husband doesn't notice that you cut up one of his favorite tees from the 70's. Just sayin').

Anyhoo, add shredded zucchini into said colander lined with cheesecloth and let set for 10 minutes or more. When ready, squeeze as much of the liquid from the zucchini as possible by twisting your cloth tightly.

Combine all vegetables into a large mixing bowl. Add egg, oil, + cheese. Last, add flour + seasonings. Mix well and pour into greased baking pan.

Bake 60 minutes or until toothpick in center comes out clean. Top with bacon (if using) and additional 1 C. Parmesan. Bake another 5-10 minutes or until cheese has melted.

baked zucchini
Let cool and top with fresh basil before serving.

zucchini parmesean bake

 This dish is so good it will make your husband forgive you for destroying his favorite threadbare rock band t-shirt, I promise ;)

bakes zucchini recipe

Quick + easy. Zucchini Parmesean Bake makes the perfect light summer supper when served with a marinated tomato-basil salad.




  1. It sounds like you're speaking from experience re: that threadbare t-shirt! The recipe looks great--thanks!


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