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?

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.
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!

  • 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

  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.