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

Zucchini-Parmesan Bake Recipe

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
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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.

MY REVIEW
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
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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