Italian Zucchini Bake

SERVES: 6

COOK TIME: 45 Min

Imagine serving this warm and comforting Italian Zucchini Bake on a chilly night with your favorite main dish. It has all the tastes you crave, with none of the higher fat ingredients.

What You'll Need

2 teaspoons canola oil
2 pounds zucchini, cut into 1/4-inch half-moon slices
1/4 cup chopped onion
3 plum tomatoes, cut into 1/2-inch chunks
1 tablespoon Parmesan cheese
1/2 cup shredded Italian blend cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 tablespoon Italian bread crumbs

What to Do

Preheat oven to 375 degrees F. Coat a 2-quart baking dish with cooking spray.
In a skillet, heat oil over medium-high heat and saute zucchini and onion 5 minutes. Stir in tomatoes, Parmesan cheese, Italian blend cheese, garlic powder, Italian seasoning, and black pepper. Cook for 3 minutes. Spoon into prepared baking dish and sprinkle with bread crumbs.
Bake 25 to 30 minutes or until golden and heated through.

Notes

If you like this zucchini recipe, then don't miss our collection of 16 Yummy Recipes with Zucchini!

Make a little something sweet to go with you Italian Zucchini Bake and check out our collection on 10 Easy Italian Desserts!

Like Italian food? Then check out our collection of 8 Surprisingly Healthy Pizza Recipes!

We've got more low carb casseroles, like our Italian Zucchini Bake, in this free eCookbook, Healthy Casserole Recipes: 20 of Your Favorites Including Low Carb Casseroles!

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Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 65
Calories from Fat 26
Total Fat 2.9g 4 %
Saturated Fat 0.7g 4 %
Trans Fat 0.0g 0 %
Protein 3.3g 7 %

Amount Per Serving % Daily Value *
Cholesterol 2.0mg 1 %
Sodium 74mg 3 %
Total Carbohydrates 8.1g 3 %
Dietary Fiber 2.1g 8 %
Sugars 5.0g 0 %

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luck1293 1844011

Oct 15, 2018

I made this and we all absolutely loved it. We have it quite often. I also have the same problem of the cheese not melting properly.

Test Kitchen Team

Oct 15, 2018

Hi there! Pre-packaged shredded cheeses have a flour coating them as a preservative, and this can prevent the cheese from melting as well as a block cheese you shred yourself. It's definitely hard to get several different blocks to blend, but if you're happy just using a mozzarella or provolone, you will probably have a better melting experience if you get a block and shred it yourself. We hope that helps!

SissieSass

Jun 20, 2017

My mom always loves to use zucchini in dishes like chocolate cake of all things, but I think it works great in other things like lasagna. This baked zucchini dish sounds like one of those comfort foods that you just have to have every once in a while. Have you ever used squash to make this recipe, or maybe tried it half and half of each vegetable?

sharrell1075 45229 70

Apr 27, 2017

I made this and it was good. While I was sauteing the zucchini and onion on top of the stove, my husband took a bite and ask why it needed to be cooked in the stove. I think it would be good done either way.

sharrell1075 45229 70

Apr 27, 2017

Even though I just used Parmesan cheese it was still messy and clumpy.

sharrell1075 45229 70

Apr 25, 2017

I think I will make this tonight. I am having baked chicken and I think this will go great with it. I have tomatoes, but I also have a can of diced tomatoes with green chilies. I know that will add more sodium to the recipe. I also don't have the Italian blend cheese, so I will add a little more Parmesan cheese. I usually boil my zucchini with onion and diced tomatoes with green chilies, but this sounds so much better.

jlf3563 6982455

Jul 17, 2016

Just made this tonight. It's a wonderful vegetable dish! I added sliced Italian 3-Cheese Chicken sausage slices (one package) to add protein. I agree that I would add the cheeses after putting the veggies and meat in the prepared 2-qt baking dish. That way, the cheeses can be stirred down into the veggies and melt evenly and thoroughly. It was very good and I look forward to making it again!

sailorgal47 147227 5

Jun 29, 2015

I made this a second time and stirred in the Parm and Italian shredded cheese after taking off the fire. Unfortunately I could not stir it quite fast enough to the hot skillet ingredients before it started to melt into a stringy goo again but I quickly poured it into my prepared dish before it coated the skillet. Husband still likes it, great, and next time I think I will try layering the veggies in 2 layers and sprinkle the cheeses on each and maybe move the veggies around slightly with a spoon before adding the crumbs to the top.

sailorgal47 147227 5

Jun 20, 2015

I made this last night and it is so delicious. The only step I will do differently next time is wait and stir in the Parmesan, I used grated as the recipe did not indicate grated or shredded, and the Italian Blend shredded cheese after I take the skillet off the fire. I added it in the step the recipe directed and the cheese melted into stringy goo and coated the inside of the skillet which took me some time to clean afterwards. My husband commented that he liked the dish and that is a plus as he is a meat n' taters guy and likes his veggies, in his words, 'basic'.