Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is wonderful served right from the oven! With a side of buttered mixed vegetables and Yeast Corn Rolls, a heavenly dinner!

Ingredients Nutrition


  1. In a large colander, mix the zucchini with the salt and let stand for 20 minutes.
  2. Press the zucchini with a wooden spoon to extract the liquid.
  3. Heat the oil in a heavy 10-inch skillet over moderate heat.
  4. Sauté the onion until soft, about 5 minutes.
  5. Preheat the oven to 350°F.
  6. In a large bowl, mix the eggs and ricotta.
  7. Stir in the zucchini, onion, cheddar cheese, bread crumbs, parsley, basil, and pepper.
  8. Pour into a lightly oiled, 1 1/2-quart souffle dish or casserole.
  9. *At this point the mixture can be stored.
  10. Refrigerate in the tightly covered casserole for up to 12 hours.
  11. •Bake, uncovered, until the center is set, 45 to 55 minutes.
  12. The mixture will rise slightly.
  13. Serve immediately with buttered mixed vegetables and Yeast Corn Rolls.
  14. Serves 4.
  15. Enjoy!
  16. •Serving later:.
  17. Preheat the oven to 350PF.
  18. Proceed as above with baking except bake 60 to 70 minutes.
Most Helpful

Made exactly as the recipe states. It has a very mild flavor. Next time I may take the advice of other reviewers and add garlic and parm and bake in my 9 x 13 glass pyrex dish

whtbxrmom March 31, 2016

I loved it. I baked mine in individual ramekins. Easy and delicious. A wonderful use for zucchini.

Moor Driver August 01, 2007

I followed evelyn's suggestions of adding garlic and parmesan (which I would probably have added anyway, well certainly the garlic!) and of baking this in a shallow dish with a wider surface area. The crusty part is just so delicious, that I do strongly recommend your doing this! I also made mine with the specified amount of zucchini and a generous cup and a half of baby spinach leaves which needed to be used. Just fabulous! I've made this for the ZWT2: a fabulous find! And I'll certainly be making this again, Sharon! Thanks for sharing!

bluemoon downunder July 13, 2006