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Vegetarian

Pumpkin Zucchini Harvest Bake

A cozy, comforting vegetable bake that celebrates the best of late summer and early fall produce.

By Daily Recipes Book· 🌍 American· August 28, 2026
Pumpkin Zucchini Harvest Bake
dailyrecipesbook.com
Prep
15 minutes
Cook
40 minutes
Total
55 minutes
Serves
6

This bake is one of my favorite ways to use up the last of the garden zucchini. It brings together the earthy sweetness of pumpkin with tender zucchini, creating a side dish or light main that feels just right for the changing seasons.

My top tip is to make sure you squeeze as much moisture out of the grated zucchini as possible before mixing it in. This keeps the bake firm and perfectly golden without getting soggy.

Ingredients

  • 2 cups grated zucchini
  • 1 cup canned pumpkin puree
  • 2 large eggs, lightly beaten
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. 1

    Preheat your oven to 350 degrees Fahrenheit and lightly grease an 8 by 8 inch baking dish.

  2. 2

    Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove all excess water.

  3. 3

    In a large bowl, mix the dried zucchini, pumpkin puree, eggs, cheeses, green onions, salt, and pepper.

  4. 4

    Gently stir in the flour and baking powder until the mixture is well combined.

  5. 5

    Spread the mixture evenly into your prepared baking dish.

  6. 6

    Bake for 35 to 40 minutes until the top is set and lightly browned.

  7. 7

    Let it rest for 10 minutes before slicing and serving.

💡 Tips

This bake tastes wonderful warm right out of the oven. You can store any leftovers in an airtight container in the fridge for up to three days and reheat them in the microwave or toaster oven.

#Vegetarian#Zucchini#Fall Recipes#Healthy#Easy Dinner

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