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Lemon Tree Dwelling

Cheesy Zucchini Bake

Breakfast, Breads & Pastries

Cheesy Zucchini Bake is one of my favorite ways to use garden zucchini! This delicious meatless recipe with eggs is great for breakfast, lunch, or dinner…and so easy to make!

Cheesy Zucchini Bake is one of my favorite ways to use garden zucchini! This delicious meatless recipe with eggs is great for breakfast, lunch, or dinner...and so easy to make!

Growing up, I never really understood why my parents had “friends” they never saw. I mean, it really doesn’t make sense….does it? Until you’re an adult, and you realize that extra time is hard to come by, and that sometimes keeping up old friendships can be just as hard. Seriously….who knew?

This Cheesy Zucchini Bake is one of my favorite ways to use zucchini! Delicious for breakfast, lunch, or dinner...and so easy to make!

But it makes sense. Because people change and life happens….and over the years there are so many different factors that come into play. Like do your spouses get along? And do your kids get along? And do you live close enough that it feels easy? And sometimes the answer is yes….but sometimes, friendships that were once a HUGE part of our lives fall by the wayside.

This Cheesy Zucchini Bake is one of my favorite ways to use zucchini! Delicious for breakfast, lunch, or dinner...and so easy to make!

I’ve had my fair share of those types of friendships, and it seems like the older I get, the more and more there are. I’m definitely not proud of it (I’d love to keep up with everyone)…but I try to be realistic about it. There’s only so much time in the day, and honestly, only so many people whose lives I can truly be invested in. Does that make me sound horrible? I’m hoping it’s just a part of life.

This Cheesy Zucchini Bake is one of my favorite ways to use zucchini! Delicious for breakfast, lunch, or dinner...and so easy to make!

Either way, there’s no denying the fact that all the friendships I’ve had over the years have helped shape me as a person. And honestly, I think about many of them often. When I hear an old song or visit a place we used to go together, when I drive past their house or see their birthday pop up on Facebook, and even when I make a recipe I got from them. Like this cheesy zucchini egg bake!

I first tasted this delicious cheesy zucchini bake when my friend Jill made it for me years ago. And it was love at first bite. And even though it’s been a while since I’ve seen her, I still think of her every time I make it. It’s the perfect balance of crusty and creamy and cheesy….and it’s loaded with zucchini. Which makes it healthy, right? And perfect for those summer months when zucchini is EVERYWHERE.

Cheesy Zucchini Bake

This cheesy zucchini recipe is perfect for sharing with friends, both old and new. Because if there’s one thing that can always bring friends together it’s delicious food. Am I right?

This Cheesy Zucchini Bake is one of my favorite ways to use zucchini! Delicious for breakfast, lunch, or dinner...and so easy to make!

Cheesy Zucchini Bake is one of my favorite ways to use garden zucchini! This delicious meatless recipe with eggs is great for breakfast, lunch, or dinner...and so easy to make!
4.65 from 14 votes
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Cheesy Zucchini Bake

This cheesy Zucchini Bake is one of my favorite ways to use zucchini! Delicious meatless recipe with eggs is great for breakfast, lunch, or dinner...and so easy to make!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Cathy Trochelman

Ingredients

  • 1 8 oz. can refrigerated crescent rolls
  • 2 Tbsp. butter
  • 1 small onion chopped (approx. 1 c.)
  • 4 c. chopped zucchini approx. 4 small
  • 3 eggs
  • 1 Tbsp. dried basil
  • 1 Tbsp. dried oregano
  • 1 Tbsp. dried mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 8 oz. shredded mozzarella cheese

Instructions

  1. Press crescent roll dough into a greased 8x8 inch pan.
  2. Melt butter in a medium skillet; add chopped onion and chopped zucchini and saute over medium heat 5 minutes (until tender-crisp).
  3. In a medium mixing bowl, beat eggs and then stir in spices.
  4. Add a small amount of onion/zucchini mixture to eggs to temper them; then add remainder of mixture and stir together.
  5. Stir in shredded mozzarella.
  6. Pour mixture into unbaked crust; bake at 400 degrees for 25-30 min.

If you like the cheesy zucchini bake recipe, I bet you’ll love these zucchini recipes, too:

Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad

Turkey Stuffed Zucchini Boats, from It’s Yummi

Baked Parmesan Zucchini Fries, from Mom on Timeout

This cheesy Zucchini Bake is one of my favorite ways to use zucchini! Delicious for breakfast, lunch, or dinner...and so easy to make!

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Comments

  2. I really need to host a brunch for my friends! Such a great way to connect with a bonus of great food. The cheese factor alone makes this a dish I’m sure everyone will be trying to get seconds (or thirds) of!

    Reply

  3. Had this for lunch today and can’t wait to make it to enjoy more. Really tasty, and love that it is loaded with nutrition!

    Reply


      • Yes you can make it with just egg whites,just use 1 extra and make sure you beat them well. Cool the zucchini mixture before you fold the egg white,yes fold the whites do not stir them in.

        Reply

  6. Um yum! This is so good! And I totally have had friendships that just kind of faded away. I do find social media can help a little bit though! Sure you may not see each other but it feels like you’re keeping up! And it’s great for new friends who live far away too! 😉

    Reply

  10. Adult friendships are hard! I have found that as I have got older that my circle has got much smaller, but the quality is SO much better than when I had 20 friends to party with and hang out with. 😉 And this zucchini bake looks delicious! It is definitely making my excited for summer & all those garden zucchini.

    Reply


  11. You lost me at the crescent rolls…I have a zucchini casserole that is similar but without a crust. Happy to share if you are interested.

    Reply

    • You add a small amount of the hot zucchini/onion mixture to the eggs to raise the temperature gradually before adding the rest of the hot ingredients to the raw eggs. Does that make sense?

      Reply

  13. This looks so good and I’m anxious to try the recipe. I’m always looking for new recipes to try and add to my collection!

    Reply

    • I’m going to try with SkinnyTaste easy bagel/pizza dough recipe instead of Crescent rolls. Simple, way healthier, super easy! Also will use egg whites (just one yolk). May work crustless as well!

      Reply

  17. U lost me at crescent rolls…not a fan. Is there something else that can be used OR can it be done with pie crust OR no crust?

    Reply

  18. This recipe has been around along time. I’ve been making it for years. It’s Pillsbury crescent zucchini pie. Delicious.

    Reply

  19. Can this be made without the addition of eggs? No one here is a fan of eggs or the taste of them.

    Reply


  22. Going to make this recipe, because I love Zucchini. But what I’m wondering could you use half Zucchini and half Summer Squash in this recipe, just to change it up a bit. Please let me know what you think.

    Reply

  24. Hello, I thought you should know that in your video it calls for Baking Powder not Icing Sugar when making the glaze, eek!

    Reply


  26. Living in the middle of the Pacific Ocean it is not possible to get refrigerated crescent rolls so I made it without a crust and served with warm crispy garlic & herb bread. Delicious.

    Reply


  29. We are older and anything with refrigerated rolls of any kind is great for us. We love eggs, cheese and zucchini and all the ingredients you have for this recipe. I know it will be delicious as I have cooked for over 45 years and I know a good recipe when I see one. This is also a great recipe for lent and meatless Fridays too. Thanks so much!

    Reply


  30. I have been making this for years! The original recipe was called Italian Zuchinni Crescent Pie. It won the Pillsbury Bake off Competition back in the 1980. Delicious!

    Reply

  31. Hi Cathy, this recipe looks delicious and I thought no it would be perfect for Easter. Can it be made and baked a day ahead, then heated up? If so please include reheating recommendations.

    Thank you very much!
    Kim

    Reply


  32. I’ve made this twice now, and have reason laced crescent rolls with puff pastry. Its a wonderful side dish for a meal and heats up well as a leftover

    Reply

  34. It’s unreal that this casserole is able to fully bake in just 25 minutes. 400 is way too high of a temp. The crust was already burning and it was completely raw inside at 20 minutes. I had to bake this for a full hour before it set up.

    Reply


  38. This recipe is delicious! Will definitely be making it again. What do people have against crescent rolls, and eggs?? Why comment? Just skip the recipe instead of complaining.

    Reply

  39. I made your cheesy zucchini bake and it came out perfect. I used cheddar cheese instead of mozzarella. I’ll need to double the recipe because people wanted seconds and thirds

    Reply

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