Show Subscription Form




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

Zucchini-Parmesan Bake Recipe

Read Reviews
4.5 7
Publisher Photo
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 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 equals 314 calories, 24 g fat (4 g saturated fat), 111 mg cholesterol, 387 mg sodium, 17 g carbohydrate, 1 g fiber, 8 g 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

Nutritional Facts

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

Reviews for Zucchini-Parmesan Bake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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
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
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
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."

Loading Image