Cheesy Zucchini Bake Recipe

Cheesy Zucchini Bake Recipe

  • 4 1/2 cups sliced zucchini
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 large onion, chopped
  • 2 tablespoons minced garlic
  • 1 (10.75 ounce) can tomato puree
  • 1 (6 ounce) can tomato paste
  • 3 tablespoons sugar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 2 (2.25 ounce) cans sliced ripe olives, drained
  • 3 cups shredded mozzarella cheese
  • 6 eggs, lightly beaten
  • 1 1/2 cups grated Parmesan cheese
  1. In a large skillet, saute zucchini in oil until tender. Sprinkle with salt and pepper; stir. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish.
  2. In the same skillet, saute onion until crisp-tender. Add garlic; saute 3 minutes longer. stir in tomato puree, tomato paste, sugar, Italian seasoning and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in olives. Pour over zucchini. Sprinkle with mozzarella.
  3. Combine the eggs and Parmesan cheese; pour over zucchini. Bake, uncovered, at 375 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let the dish stand for 15 minutes before serving.
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