Total Time
45mins
Prep 15 mins
Cook 30 mins

We love this! It's not exactly figure-friendly but zucchini season only comes once a year. You can use more zucchini than the amount called for, depending on the amount available to you and/or how far you want to stretch the recipe. This makes a wonderful (vegetarian) main course, or beautifully accompanies pork, chicken, beef, fish as a side dish. Add a green salad and some crusty bread...Heaven!

Ingredients Nutrition

  • 4 cups zucchini, diced into bite-sized pieces
  • 1 onion, diced fine
  • 1 tablespoon vegetable oil
  • 1 cup mayonnaise (you can use reduced fat mayo if you want)
  • 2 eggs
  • 1 cup parmesan cheese (I use the kind that comes pre-grated)

Directions

  1. Heat vegetable in a large fry pan over med-high heat.
  2. Stir in zucchini and onion and cook just until veggies are tender crisp, stirring frequently - about 5 minutes.
  3. In a large bowl stir together the mayo, eggs and parmesan cheese.
  4. Add the veggies to the mayo mixture and stir just until veggies are mixed-in.
  5. Grease (or spray) an 8 x 8 pan or the equivalent. (I have a medium sized souffle dish I like to use.).
  6. Pour zucchini mixture into prepared pan.
  7. Bake at 350 degrees for about 25 - 30 minutes, or until golden brown and "set".
Most Helpful

Loved it. It stayed moist after baking and wasn't overly "eggy." The parmesan cheese was perfect for this. I loved that the cheese was throughout and not just on top. I used a combination of green and yellow zucchini. The only thing I added was a little salt and pepper. Loved it; thanx!

*Parsley* May 22, 2011