Zucchini Bake

This is another recipe I picked up from a neighbor. This one I learned from the Italian grandmother next door. She had a never-ending supply of those sugared jelly candies that looked like orange slices and she always had something cooking. While this may not be a traditional Italian recipe, this savory bread is a great way to use summer zucchini. Enjoy it for breakfast with a boiled egg, as a nice addition to a brunch buffet, or packed in a weekday lunch.
Prep Time: 5-10 Minutes
Cook Time: 30 Minutes
Yield: 6 Servings
Difficulty: Easy


  • ¼ Cup vegetable or Canola oil
  • 3 eggs, beaten
  • 1½ Cup cake mix
  • ½ Cup grated Romano or Parmesan cheese
  • 1 small onion, diced
  • 1 medium zucchini, grated (use large holes of grater)


  1. Preheat oven to 350°F
  2. Mix all ingredients together and pour into an 8” x 8” baking dish or Swiss Diamond Fry Pan
  3. Bake for 30 minutes until golden and/or a toothpick inserted into the center comes out clean
  4. Enjoy!