Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Zucchini Casserole

on 2012 July 4

Okay, so technically I don’t think this can be called a casserole, but whatever.  We love it just the same!  In fact, I frequently double the recipe and bake it in a 9 x 13 inch pan instead.


  • 2 tablespoons butter
  • 1 tablespoon oil
  • 4 cups of thinly sliced zucchini
  • 1/2 medium onion, chopped
  • 2 teaspoons dried parsley
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoons pepper
  • 3 large eggs, lightly beaten
  • 2 cups shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese


Preheat oven to 375 degrees.

Melt butter and oil in a large skillet over medium heat.  Add onion and cook until translucent (and maybe even beginning to caramelize).  Add zucchini and cook until soft, 8 to 10 minutes, stirring frequently.  Meanwhile, in a medium bowl combine spices, beaten eggs, and mozzarella.  Stir zucchini mixture into egg mixture.  Pour into a lightly greased 8 x8 inch dish, or a 9-inch pie plate.  Sprinkle Parmesan evenly over top, and bake for about 20 minutes, or until set.

From Crustless Zucchini Pie from The Essential Food Storage Cookbook.


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