This delicious, simple, and versatile appetizer with zucchini is made with Bisquick. Baked zucchini, Cheddar cheese, and onions produce delectable bite-sized appetizers that are hard to refuse.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 36 |
| Yield: | 36 pieces |
Ingredients
- 3 cups sliced zucchini
- 1 cup all-purpose baking mix (such as Bisquick)
- 4 eggs, beaten
- ½ cup chopped onion
- ½ cup shredded Cheddar cheese
- ½ cup vegetable oil
- 1 clove garlic, minced
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Mix zucchini, all-purpose baking mix, eggs, onion, Cheddar, oil, garlic, and salt together in a large bowl until well combined. Spread mixture into the prepared baking dish.
- Bake in the preheated oven until bubbly and lightly browned, about 25 minutes. Cut into 36 pieces to serve.
Nutrition Facts
| Calories | 57 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 93 mg |
| Sugars | 0 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This seems like an okay side dish, but I don’t understand it as an appetizer. I cut in bite-size pieces, and the bottoms kind of fall apart sometimes. It was too eggy for me.
Never knew if I would like Zucchini but this recipe is wonderful and I do love Zucchini now.
Delicious! But I didn’t have biscuit dough, I used Jiffy corn muffin mix instead. Tomorrow, we are going to make again and use a muffin tin, easier appetizer/ finger food size. Also, sprinkled with chili power for a little kick!
This is a family favorite!! I have been making this for years. I use extra sharp cheese for a little more flavor. I do cut the oil to 1/4 cup and no one notices. I also sprinkle a little cheese on the top. Thank you for sharing this!!
No changes needed. Absolutely delicious
This dish is great as an appy for all occasions. Did however shred the zucchini, reduce oil to 1/3 cup, used 2 garlic cloves and threw in herbs in the mix. Instead of cheddar, used shredded Tex-Mex as it is my favorite go-to. Topped lightly with the same cheese and chopped parsley for color. Will make again!
Read the reviews since was taking to a picnic of beer drinkers knew I had to amp up flavors, had plenty of Zukes n garden. Added 1/4 tsp Italian seasoning, Used a 5 Italian cheese mix, 2 cloves of garlic, since zukes were pick this morning used 1/3 oil instead of half. Everyone liked will make again.
I have made a variation of this for years. My recipe calls for 6 cups of sliced zucchini, and no garlic (although I always added some garlic chips since I love garlic) I never added salt because I think the two cups of shredded cheddar adds enough. It’s easy to make and tastes great
I love this recipe and I think I will take the advice of other reviews and add different vegetables. Love this!
I took this to a girls night out party and everyone wanted the recipe. It was wonderful and I will make it again.
Very good and very easy .
This is a good base recipe other than it needs a lot more seasoning. I cut down on the squash and added some asparagus that needed used. Many different veggies would go well with this recipe: mushrooms, peppers, cooked diced potato, a handful of leftover green beans… use your imagination.
We made this as a side dish with a little mozzarella and hot pepper added. Delicious!!
Have thrown in all kinds of other veggies into this and it turns out great – also subbed parm for cheese per other reviewers. Big hit at potluck!
Good flavor, it held together better after it cooled and firmed up. I also used some yellow squash in it. Thanks for the recipe.
Good flavor, it held together better after it cooled and firmed up. I also used some yellow squash in it. Thanks for the recipe.
This was excellent. My 4 year old loved it too! I added 1 cup cheddar cheese and used a smaller baking dish than recommended.
added green chilies & used as side dish-great!
This was OK. It was definately on the bland side. Sorry but I won’t be making this again.
Great appetizer recipe! I put the batter in my mini cupcakes pan (instead of the square cuts U get from a pan). I did grate the zucchini & drained on paper towel. I added lots of habenero’s for extra hot flavor and sprinled parmesan cheese on top when just about cooked! I brought to a family party and were gone in no time…Everyone loved them!
First off let me apologize for this review. I did not make this recipe as submitted. I needed to get rid of some of my peter pan summer squash and decided to tweak this for a veggie side dish for dinner. How it turned out it could very well be used as an appetizer. But with my modifications, it turned out fantastic. Even my non-veggie eaters devoured this before anything else on their dinner plate. First off, the 36 servings makes a small side dish so don’t be afraid to do that amount. It seemed like too much at first so I cut it down to 18 but ended up adding back in to get the 36 servings. I shredded 3 large peter pan squash (also known as summer squash)to get 3 cups squash. Used only 1/3 cup oil as others suggested. Used green chives (both the white and green parts) instead of white. Used parmesan cheese instead of the cheddar. And here’s what I think made the dish. I used two 4 ounce cans of diced green chili peppers. I also added thinly sliced green bell peppers in the batter and layed on top for a nice presentation. I also sprinkled the top with parmesan cheese and paprika. And we served it with Franks hot sauce for dipping. Those are the keys to this being fantastic. The diced chili peppers added huge flavor to this dish. And the dipping sauce sealed the deal. This did turn out like a quiche dish so cut the eggs down to two if you want a more decadent dish.