Total Time
Prep 15 mins
Cook 45 mins

Another helpful way to use up those prolific zucchini. This can be done ahead and refrigerated. After cooking let it rest for 5 minutes or so then serve.

Ingredients Nutrition


  1. Cook zucchini in small amount of water until barely tender, about 5 minutes Drain and cool.
  2. Combine eggs, milk, cheese, salt, baking powder and flour.
  3. Stir zucchini into egg mixture.
  4. Place in buttered casserole.
  5. Sprinkle with bread crumbs and dot with butter.
  6. Bake at 350 for 35 to 40 minutes.
Most Helpful

Good! I skipped the breadcrumbs and butter to make the dish a bit lighter. I also added carrots (boiled a bit before the zucchini) and chopped onion. Turned out well!

Chefaiath March 15, 2010

My family loved it I sprinkled a little cheese on top

Colleen Arvelin August 10, 2010

It seems like most zucchini recipes use olive oil, and I hate that taste. Love this recipe. It was a bit more batter than I really needed. I did add garlic and onion to the zucchini in a pan with water. Definitely a keeper!

wittlebit83 June 18, 2009