Cheesy Zucchini Bake Recipe

By janriff924

Ingredients

• 4-1/2 cups sliced zucchini
• 2 to 3 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, chopped
• 2 tablespoons minced garlic
• 1 can (10-3/4 ounces) tomato puree
• 1 can (6 ounces) tomato paste
• 3 tablespoons sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 3 cups (12 ounces) shredded part-skim mozzarella cheese
• 6 eggs, lightly beaten
• 1-1/2 cups grated Parmesan cheese

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, saute zucchini in oil until tender. Stir in salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish.
In the same skillet, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in the 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 cheese.
Whisk eggs and Parmesan cheese; pour over zucchini. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving. Yield: 12-16 servings.