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 13 13
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When my garden is overflowing with zucchini, I turn to this recipe as a tasty way to use it up. — Shannon Davis, Mason, Michigan
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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.


  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

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debstub User ID: 2934557 253394
Reviewed Aug. 30, 2016

"LOVED this basic recipe and I also added leftover chopped ham, shredded cheese, chopped onion, pepper and garlic powder as well as spinach. What a wonderful recipe to build on and add to depending on what you have or what is fresh in the garden! I used less biscuit/baking mix but it turned out well as the recipe calls for as well. I loved it with fresh sliced tomatoes for breakfast!"

MY REVIEW User ID: 688761 253035
Reviewed Aug. 22, 2016

"For those of you without a/c, who do not want to heat up your kitchen, this can be baked in the microwave. bake at 100% power for approximately 8 minutes and turn casserole 1/2 turn and bake two more minutes or until center is set. I use 1/4 cup oil and dot with butter and it turns out fine."

gailbp User ID: 5745678 252000
Reviewed Jul. 29, 2016

"I made it with a scant cup of Betty Crocker's gluten free Bisquick. Very Good. I wish all of Bettie's recipes would say the substitute/alternative ingredients and amounts for gluten free people."

hkpepin User ID: 3030797 246225
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."

Rachella72 User ID: 7000604 244521
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."

JoeandMeredith User ID: 6841656 236918
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."

BigAppleAnnie User ID: 8359956 230705
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."

Sarah_sle User ID: 6916938 193626
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!"

shawnalynn User ID: 248161 192264
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."

gucci65 User ID: 7131119 149772
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. !"

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