- 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
- Preheat oven to 375°. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients.
- Transfer to a greased 10-in. ovenproof skillet. Bake 25-30 minutes or until golden brown. Yield: 6 servings.
Reviews for Zucchini-Parmesan Bake
"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."
"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."
"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."
"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."
"I make this often at home and everyone loves it! I add salt, pepper, mushrooms, and onions too. Gives it more flavor!"
"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."
"I make something like this all the time. Try adding sliced fresh tomatoes and thinly sliced onions. also add swiss cheese to this. !"
"I added a little garlic powder, dried minced onion, a little black pepper and about 1/4 cup shredded mozzarella cheese. Everyone loved it."