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Zucchini Bake


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  • 1/4 c butter or marg.
  • 1/4 c flour
  • 1/2 tsp pepper
  • 2 1/4 c milk
  • 1/2 c parmesan cheese
  • 2 med. zucchini(1 lb)
  • 3 firm tomatoes,(1 lb)
  • 1 tsp salt
  • 2 eggs
  • 1 c seasoned bread crumbs
  • Salad oil
  • Paprika



Step 1

Melt butter in saucepan. Stir in pepper and flour till blended. Gradually stir in milk and cheese. Cook, stirring till thick and smooth. Set aside.
Cut zucchini and tomatoes into 1/2 inch slices.
On wax paper combine salt and 1/2 c flour.
In dish, beat eggs with fork.
On another wax paper place crumbs.
Coat vegies with flour mixture, then dip in eggs, then in crumbs.
In skillet on medium, heat in 1/4 c hot oil, cook vegies a bit at a time, till golden, add more oil if needed.
In 12x8 baking pan, spoon 2/3 of cheese mixture. Arrange vegie slices on sauce. Spoon remaining sauce on top. Sprinkle with paprika. Cover dish with foil and bake at 350 for 30-35 min or until tender.

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