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Zucchini-Parmesan Bake

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


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

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Average Rating:
  • wagondorfer
    Jun 10, 2020

    needs more ingredients.

  • debstub
    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!

  • myragorentz
    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
    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
    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
    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
    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
    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
    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
    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.