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Zucchini-Parmesan Bake Recipe
Zucchini-Parmesan Bake Recipe photo by Taste of Home
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Zucchini-Parmesan Bake Recipe

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4.5 10 10
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We love to make this dish when we have an abundance of zucchini on hand. It makes an excellent side dish. — Shannon Davis, Mason, Michigan
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 3 large eggs
  • 1/2 cup canola oil
  • 3 cups shredded zucchini (about 1 pound)
  • 1 cup reduced-fat biscuit/baking mix
  • 1/2 cup shredded Parmesan cheese

Nutritional Facts

1 piece: 314 calories, 24g fat (4g saturated fat), 111mg cholesterol, 387mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 8g protein

Directions

  1. Preheat oven to 375°. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients.
  2. Transfer to a greased 10-in. ovenproof skillet. Bake 25-30 minutes or until golden brown. Yield: 6 servings.
Originally published as Zucchini-Parmesan Bake in Taste of Home February/March 2014


Reviews for Zucchini-Parmesan Bake

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
hkpepin
Reviewed Mar. 28, 2016

"I made this for a family get together and it went over really well. Very simple to prepare and I ended up serving it cold, which was still delicious. Cheddar cheese and onion work very well in this dish too."

MY REVIEW
Rachella72
Reviewed Feb. 26, 2016

"I absolutely LOVE this recipe. Great way to use zucchini, great for snacking, side dish, breakfast -- very versatile. The flavor is subtle so it goes well with many things. I add chopped onions, peppers, even cubed ham."

MY REVIEW
JoeandMeredith
Reviewed Nov. 8, 2015

"Perfect dinner or breakfast when your fridge is empty. I added some sliced tomatos to dress up the top before baking."

MY REVIEW
BigAppleAnnie
Reviewed Aug. 4, 2015

"I bake this in a square pan (add some chopped onion) and cool, then cut into about 2" squares to serve as an appetizer. Always goes over big. BUT, have also used it as a main course with some sliced tomatoes and a nice green salad. Very nice, light and easy and delicious."

MY REVIEW
Sarah_sle
Reviewed Oct. 12, 2014

"I make this often at home and everyone loves it! I add salt, pepper, mushrooms, and onions too. Gives it more flavor!"

MY REVIEW
shawnalynn
Reviewed Aug. 18, 2014

"This recipe is a keeper, got rave reviews from family for taste, texture, easy to prepare. We plan to try it with other veggies, too. Great hot from the oven or room temp. Similar to quiche, but less 'eggy'; similar to squash casserole but firmer."

MY REVIEW
gucci65
Reviewed Feb. 27, 2014

"I make something like this all the time. Try adding sliced fresh tomatoes and thinly sliced onions. also add swiss cheese to this. !"

MY REVIEW
LisaLS
Reviewed Feb. 15, 2014

"I added a little garlic powder, dried minced onion, a little black pepper and about 1/4 cup shredded mozzarella cheese. Everyone loved it."

MY REVIEW
Feen
Reviewed Feb. 5, 2014

"Thought this was delicious. Easy to make and few ingredients. Next time I may add some onion as the flavor is pretty delicate. I did add some shredded cheddar too and would add a little more next time. I used a pie plate and it cooked up fine. Would be interesting to try with other types of veg."

MY REVIEW
homeeconomist
Reviewed Jan. 29, 2014

"It was very good, as good as the ingredients allowed. I used frozen shredded zucchini and drained off about 1/3 of the water, next time I'll use a little more liquid. I'd like to cut back on the oil another time. My cast iron skillet was a good choice for this recipe; next time I'll try using a lower rack for an even crispier bottom crust."

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