Zucchini Casserole

Teglia di Zucchine al Forno

This dish can be served warm or at room temperature, which makes it well suited for a buffet.

Preparation time: 30 minutes
Total time from start to finish: 50 minutes


  • 2 pounds small zucchini
  • 2 tablespoons butter, plus extra for greasing the baking dish
  • Salt
  • Freshly ground black pepper
  • 1 medium clove garlic
  • 3 to 4 sprigs flat-leaf Italian parsley
  • 2 large eggs
  • 2 tablespoons freshly grated Parmigiano-Reggiano
  • 1 tablespoon heavy cream
  • 1 tablespoon fine dry bread crumbs
  • 6 ounces Fontina cheese


  1. Trim the ends of the zucchini and slice into ¼-inch rounds. Put the butter in a 12-inch skillet and place over medium heat. When the butter is hot and just beginning to turn color, add the zucchini, season with salt and pepper, and sauté, stirring occasionally, until lightly browned and tender, about 15 minutes.
  2. While the zucchini are sautéing, peel and finely chop the garlic. Finely chop enough of the parsley leaves to measure 1 tablespoon. Beat the eggs in a medium bowl. Add the garlic, parsley, Parmigiano, and cream to the eggs. Season lightly with salt and pepper and mix thoroughly.
  3. Preheat the oven to 350° on the regular bake setting. Smear the bottom and sides of an 8 × 6-inch baking dish with butter and dust it with the bread crumbs.
  4. Add the zucchini to the bowl with the eggs and mix thoroughly. Put a layer of the zucchini mixture on the bottom of the dish. Thinly slice the Fontina cheese and place a layer over the zucchini. Continue alternating layers of zucchini and cheese, ending with zucchini on the top layer. Bake until the top is golden brown and the egg no longer looks runny, about 20 minutes. Serve hot, warm, or even at room temperature.


This dish can be made 1 day ahead and kept in the refrigerator. Reheat in a 350° oven before serving, even if serving warm or at room temperature, so that the casserole won’t be chilled in the center.