Is zucchini from the garden still piling up? This Old Fashioned Zucchini Bake is a great way to use up that zucchini; it’s delicious, quick, and easy. The versatile Basic Cream Soup Mix makes a quick cream sauce to mix with lightly sautéed zucchini and onions; freshly grated Parmesan cheese is stirred in, and crumbs make a crispy topping. This is old fashioned comfort food at its finest.

Hopefully, along with zucchini, there is still some fresh basil in the garden. The basil gives this dish a wonderful flavor and of course fresh is best. If fresh basil isn’t available, however, it’s okay to use a teaspoon of dried.

6 Servings

1 tablespoon butter
1 large onion, chopped
1 clove garlic, finely minced
1 pound zucchini, quartered and cut into 1/2" chunks (about 2 small to medium)

1 1/2 cups water
1 cup basic Cream Soup Mix
1/2 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh basil
1/4 teaspoon white pepper

1/2 cup dry bread crumbs

1. Preheat the oven to 350°.


2. Melt the butter in a large skillet.


3. Add the onions and cook for about 5 minutes, stirring occasionally, until they start to brown.


4. Add the garlic and stir-fry 1 minute.


5. Stir in the zucchini and cook for 2-3 minutes or until it begins to soften.


6. Meanwhile, whisk together the water and Cream Soup Mix.


7. Microwave 2 minutes; whisk, then microwave another minute or two or until it thickens.


8. Immediately whisk in the Parmesan cheese, fresh basil, and pepper.


9. Fold the zucchini mixture into the cream sauce, pour it into a shallow one-quart casserole dish, and sprinkle with the bread crumbs.


10. Bake 25-30 minutes or until bubbly on top and the bread crumbs are browned.

Amount Per Serving
Calories 226 Calories from Fat 92
Percent Total Calories From: Fat 41% Protein 19% Carb. 40%

Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 6 g
Cholesterol 28 mg
Sodium 434 mg
Total Carbohydrate 23 g
Dietary Fiber 1 g
Sugars 0 g
Protein 11 g

Vitamin A 8% Vitamin C 17% Calcium 0% Iron 5%