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Zucchini Sformato |

Zucchini Sformato


An easy summer casserole to use up all that zucchini! Zucchini and cheese. Enough said.


  • 6 sundried tomatoes (not packed in oil)
  • 4 medium zucchini
  • Olive oil
  • 1 small onion, diced
  • ¼ cup water
  • 3 eggs
  • ½ pound mozzarella, diced
  • 3 tablespoons Parmesan, plus additional
  • Kosher salt
  • Freshly ground black pepper
  • Breadcrumbs


  • Soak the sundried tomatoes in boiling water for about 15 minutes to soften.
  • Wash the zucchini. Trim the ends off the zucchini. Cut 3 of the zucchini in half lengthwise and then into ½ inch rounds. Cut the last zucchini in half and then cut each half lengthwise. Cut each piece into long matchsticks. Reserve. (You will use these to top the zucchini sformato.)
  • Drizzle a bit of olive oil in a large pot and sauté the onion until soft and translucent, about 3 minutes. Add in the sliced zucchini and ¼ cup water. Cover and cook until soft, about 15 minutes. Remove from heat and set aside to cool.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Drain the sundried tomatoes. Dice.
  • In a large bowl, lightly beat the eggs. Add in the mozzarella, sundried tomatoes and 3 tablespoons Parmesan. Season with salt and pepper.
  • Roughly chop the cooked zucchini and add to the egg mixture.
  • Lightly oil a small baking dish. Pour the mixture into the dish. Sprinkle with breadcrumbs and some Parmesan.
  • Tuck the remaining zucchini sticks in the top of the batter. (You may have some remaining, which can be reserved for another use.) Drizzle with a little olive oil and more Parmesan. Place in the oven and cook until top is browned, about 40 minutes.