Zucchini and Parmesan Bake

    Recipe Picture:Zucchini and Parmesan Bake
    1

    Zucchini and Parmesan Bake

    (6)
    1hour15min


    6 people made this

    This is a beautiful zucchini dish that makes a great side or vegetarian main. Baked in the oven this dish uses a bain marie for a gentle slow cook.

    Ingredients
    Serves: 4 

    • 40g butter
    • 2 carrots, diced
    • 1 large onion, diced
    • 2 tablespoons fresh parsley, diced
    • 500g zucchinis, sliced
    • 3 eggs, whisked
    • 60ml thickened cream
    • 40g Parmesan, grated

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat the oven to 150 degrees C. Put the kettle on.
    2. In a large frying pan over medium high heat saute in butter the carrots, onion and parsley for a few minutes. Add the zucchini and cook for a further 15 minutes, stirring occasionally.
    3. In a mixing bowl whisk the eggs then add the cream and Parmesan. Remove the zucchinis from the heat and add the egg mixture. Turn everything into a buttered baking dish.
    4. To bake create a bain marie by laying a tea towel in the bottom of a large roasting tin or baking dish then place the smaller baking dish with the zucchinis on top of the towel. Place in the oven and carefully pour boiling water from the kettle halfway up the sides of the baking dish.
    5. Bake for 45 minutes and serve immediately.
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    Reviews and Ratings
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    (6)

    Reviews in English (2)

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    Was the hit of our church potluck. I don't know if it was needed but I gradually added the hot squash/onion mixture to the eggs to temper the eggs prior to mixing all together. It was savory and custardy and just wonderful.  -  26 Jul 2016  (Review from Allrecipes USA and Canada)

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    If you are overrun with zucchini as I am, have I found a recipe for you. This is one of the best zucchini recipes I have found in a long time. It's delicious. I didn't saute the zucchini very long because I don't like mushy zucchini. It came out perfect. Thanks for sharing!  -  05 Jul 2016  (Review from Allrecipes USA and Canada)

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