Zucchini Garden Casserole

5 of 5 (1)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 317.4
  • Total Fat: 22.4 g
  • Cholesterol: 356.3 mg
  • Sodium: 515.1 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 22.7 g

View full nutritional breakdown of Zucchini Garden Casserole calories by ingredient
Report Inappropriate Recipe

Submitted by:


Here's a way to use up some of the zucchini and tomatoes from your garden. Here's a way to use up some of the zucchini and tomatoes from your garden.
Number of Servings: 6


    Zucchini, 7 baby size
    Tomato, 4 sliced, or you can blanch to remove skins
    Spinach, 1 cup canned, cooked, or thawed frozen
    Eggs, 9 large
    Provolone Cheese, 2 cups grated
    Garlic, 5 tsp.
    Butter, 4 pats


Bake in a 9"x12" glass dish
Makes 6 servings

Saute zucchini in the butter until tender. Drain excess liquid. Spread cooked and drained zucchini evenly into a baking dish that has been prepared with cooking spray.

Spread garlic evenly over the layer of zucchini.

Thoroughly beat eggs in a 2 cup measuring pitcher and pour evenly over the zucchini.

Add a layer of tomato slices or if blanched distribute tomato over the egg and do likewise with the spinach.

Cover with aluminum foil and bake in preheated 375 degree oven for about 10 minutes. Remove from oven before the egg is firmly set. It should still be a little jiggly.

Add the cheese and return to the oven until the cheese has melted and starts to turn golden.

Number of Servings: 6

Recipe submitted by SparkPeople user THEREALLALA.

Rate This Recipe

Member Ratings For This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.