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?
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.
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.
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?
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!
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 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. dried mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 8 oz. shredded mozzarella cheese
Instructions
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Press crescent roll dough into a greased 8x8 inch pan.
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Melt butter in a medium skillet; add chopped onion and chopped zucchini and saute over medium heat 5 minutes (until tender-crisp).
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In a medium mixing bowl, beat eggs and then stir in spices.
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Add a small amount of onion/zucchini mixture to eggs to temper them; then add remainder of mixture and stir together.
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Stir in shredded mozzarella.
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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
Turkey Stuffed Zucchini Boats, from It’s Yummi
Baked Parmesan Zucchini Fries, from Mom on Timeout
Krista says
This is such a great brunch option! I will be saving this for sure!
Nancy says
It was delicious!! Definitely a keeper.
Jen says
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!
Katie says
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!
Patty says
I’m allergic to egg yolks, could this be made with egg whites instead.
Inka Shapiro says
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.
Dee says
This would be a perfect addition to our Easter brunch, and I love that it’s easy to make!
Dorothy at Shockingly Delicious says
This would be a perfect Easter side dish! Looks wonderful!
Des @ Life's Ambrosia says
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! 😉
Gloria Minter says
I add a small can of Ortega Chilies to mine.
katerina @ diethood.com says
The perfect brunch recipe! It looks terrific! I’ve got to try it soon!!
Brandy | Nutmeg Nanny says
What a great idea! Perfect for brunch or dinner!
carrie @ frugal foodie mama says
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.
Ruthie says
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.
Maggie says
Please do. Thanks.
Annette Finnie says
Could you please email me your recipe
Clair says
Yes please
Thanks
Kathy says
I am interested!
Nathalia says
I would like to have the recipe please. I’m not crazy about the crecent rolls.
Thanks
Jacqueline Robinson says
Yes, I’m interested.
Mrs.Ghaith says
Plz share with me…thanks
Kathy says
I’d so appreciate if you could email to me as well. Thx for offering.
Jen says
Would love a crustless option as I am gluten free. Thx!
Bobbie Rollins Sanchez says
Hi, can you send me the recipe without crust? Thanks
Robin says
Would you please email me the crustless option. Many thx!!
Cathy Trochelman says
Prepare the same way, but do not use the rolls and spray the bottom of the cooking pan well. your cooking time may need adjusting so watch carefully. Enjoy!
Andrea Z Woolley says
Please email me your zucchini casserole without the crust.
I’d appreciate it….
Have a wonderul day.
Thank you,
Andrea Woolley
Cathy Trochelman says
The recipe is the same, just omit the crescent rolls and spray the baking dish with nonstick cooking spray. 🙂
Felicia Borgona says
Thanks Ruthie .. would love your recipe without the crescent rolls … this comes to you from Sydney, Australia .. Thanks once again.
Cheers from down under.. 🤗
Felicia
Cathy Trochelman says
Make it the same way, but omit the crescent rolls and spray the dish with nonstick cooking spray 🙂
Cindy Claussen says
I’d like the recipe without the crust. My email is carsnhorses1@gmail.com. Thanks
Cathy Trochelman says
You would make it the same just don’t use the crescents, and be sure to spray the bottom of the dish with pam!
Nicole says
Please send me your recipe without the crescent rolls. thanks so much!
Cathy Trochelman says
You can make it the same way, just don’t use the crescent rolls.
Katie says
What does “temper” egg mixture mean?
Cathy Trochelman says
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?
Jimmye Dykes says
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!
Ana says
Can you make it ahead and freeze it?
Tina Conrad says
I just made this with fresh garden zucchini and herbs. O.M.G! This is so delicious!
marcia says
Don’t know crescent rolls? What dough can I use as replacement??
Kim says
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!
Debbi says
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?
betty says
I make this all the time using Bisquick w/3 eggs.
Wauneva Wagers says
How much Bisquick do you use?
Carol says
This recipe has been around along time. I’ve been making it for years. It’s Pillsbury crescent zucchini pie. Delicious.
Jane Kelly says
Can this be made without the addition of eggs? No one here is a fan of eggs or the taste of them.
Grandma Jeanie says
I’m going to try it with one egg I’ll let you know how it turns out
Amanda Reiche says
make a heavy white sauce or bechamel in like volume as egg alternative
Rhonda says
I am not a fan of eggs either, but you can’t even tell that there are eggs in it. It was really good.
Barbara Urban says
Can’t wait to make this. I wish it had the nutrition facts.
Rachel says
Use my fitness pal app it will add the fact for you
Mavis kowalski says
Can you give us the nutrition info? I need calorie count.
Joseph Mayhew says
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.
betty says
Sounds delicious!
Grandma Jeanie says
Has anyone ever tried adding bacon pieces to the mixture sounds yummy have to try it.
Jamie Nolan says
Hello, I thought you should know that in your video it calls for Baking Powder not Icing Sugar when making the glaze, eek!
JC says
No milk needed?
Maggie Davon says
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.
Jane Walkinshaw says
Thanks foresting this, as I was going to try it without the rolls as I live in NZ and have never heard of crescent rolls, however I make other things like this without a crust and it turns out great, so its what I will try. Hopefully it works.
Cathy Trochelman says
I hope it turns out for you! I think it would be delicious without the crust!
Maggie Davon says
I did add crispy small pieces of bacon
Glenda says
Made his again for dinner. So Good! The whole family loves it. Thanks for a terrific recipe.
Cathy Trochelman says
So happy to hear it!
IFortuna says
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!
Debbie Hall says
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!
Kimberly says
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
Elizabeth says
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
Elizabeth says
Replaced
JoAnn says
I want the recipe without the Crescent rolls
Test your recipes before you post says
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.
Gayle says
Is there a way this could be made ahead and frozen until ready to bake?
Lynn says
I am hoping it will work without the crust, I am following the keto plan.
Nancy Daniels says
Can this recipe be frozen?
Lisa says
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.
KayDeeT says
Agreed!
Sue Disharoon says
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
Samantha says
I some zucchini and yellow summer squash. Do you think it would be okay to do a mixture of squash and zucchini??
Cathy Trochelman says
Yes, I think using a mixture would be delicious!
Zara says
I started making this after having seen it recommended as a pin & it’s now a favourite in our house. I made my own changes to it after a couple of attempts & have figured out what makes it even better. Zucs & onion are the same but I add in a finely chopped red bell pepper for extra flavour & colour. I use Goya’s Sazon Total & a small dash of sea salt & cumin as the seasonings. 5 eggs instead of 3 & double the cheese (we’re cheese fiends). Still comes out beautifully, tastes fantastic & leftovers are still delicious. Heating it up in the microwave at work always gets me a little crowd of people asking what I’m eating.
Cathy Trochelman says
Thanks for the feedback, Zara! It’s always fun to experiment with recipes and make them your own.
Rosalie McCartney says
Made this with crescent roll. I think the dried herb amounts are way too high. Turned the egg mixture a nasty green color. Next time I made it without the crescent roll and reduced the dry herb amounts to 1 tsp. oregano and 1/2 tsp basil. Much, much better. Delicious recipe.
Cathy Trochelman says
You can always alter the amount of herbs to your taste 🙂 Glad you found the perfect mix!
Lisa says
no answer to the freezing questions? I want to know too please.
Cathy Trochelman says
Yes, you can freeze!
Pattib says
So yummy! We added turkey sausage crumbles!
Cathy Trochelman says
Sounds amazing! Thanks for the tip!
Susan says
Can you substitute croissants for the crescent rolls?
Cathy Trochelman says
you can substitute any unbaked refrigerated dough that you can press into the bottom of the pan. 🙂
KirstenNB says
It’s in the oven now!
Super easy to put together.
Lisa says
This is excellent! We added French fried onions in the last 5minutes of cooking. Next time I’ll add a little garlic.