Basically a casserole-style dish that tastes great when served warm or even straight out of the oven. The next day, leftovers are still tasty and can be warmed in the microwave. An excellent side dish for fresh-grilled hamburgers or a quick main dish when combined with cubed ham or cooked chicken.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 zucchini, thinly sliced or shredded
- 1 cup all-purpose biscuit baking mix
- 4 eggs, beaten
- ½ cup butter, melted
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella or Cheddar cheese
- ½ cup chopped onion
- 1 teaspoon minced garlic
- ½ teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 350 degrees F (175 C).
- In a large bowl, toss zucchini with baking mix until well coated. Add beaten eggs, melted butter, and Parmesan and mozzarella cheeses. Using a large spoon or your hands, work mixture together until well blended. Add onion, garlic, oregano, parsley, salt, and pepper, and mix again. Spread mixture into a 13×9 inch baking pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean and top is golden brown. Serve warm or at room temperature.
Nutrition Facts
| Calories | 261 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 11 g |
| Sodium | 599 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
yes, this recipe is delicious, I used cheddar cheese instead, and added 1 can of whole kernel corn and 1/2 grated carrots for a vegetable medley, almost au gratin? and can add shredded chicken for a main dish
I’ve made this multiple times. I usually use a smaller pan than suggested, so it needs to cook longer than 30 minutes. I always add at least 2 Tbs. of sugar. Other than that, I fix the recipe exactly as shown. My family loves this dish!
What an easy and tasty recipe. My family love me making this. A great use for our large amounts of zucchini this summer. I do add some breakfast sausage and or polish sausage cut up in chunks. This is going to be one of our summer favs.
Excellent recipe! We always bake it for Thanksgiving and Christmas dinners, and we always get great compliments. Thank you!
If I could, I would do 3 1/2 stars for this recipe. It was okay for our dinner (I added chicken per the submitter’s suggestion), but I don’t think I will make it again. I felt the texture was a little too eggy and there was too much oregano for me. When I made this, I shredded my zucchini and used cheddar cheese.
I’ve made this so many times as a side dish or a finger food cold (cut into squares). It is always a hit. Recipe should read ‘3 cups of grated zucchini’. A half cup of veggie oil is better then all that butter, too. And 1 tsp of oregano would improve the flavor more. After adding everything I use my mixer to mix things up and spoon into a butter 9×13 glass pan for 30 mins at 350 deg. It’s a never fail for me…this was my Mom’s recipe from her Mother :o) .
Always a hit
We absolutely LOVED this! I tweaked the recipe a little. I substituted water for some of the butter and I used more cheese and maybe a little more zucchini than it called for. It turned out like a delicious rich-yet-not-too-dense quiche. YUM!
This was okay. Mine turned out more like a quiche than a bread, though, which I like but my husband doesn’t, which meant I had to come up with a new side dish at the last minute. Since zucchini varies so widely in size, it is helpful when recipes are specific. I have zucchini that are 4 inches long and some that are 12-18 inches long! I picked 3 medium for this recipe, which I think would have been about 2-1/2 cups. I don’t know, from the way it turned out, whether I had too much or not enough. I’ll stick with my zucchini and tomato recipe for side dishes.
This was tasty, but an bit on the greasy side. I’d recommend cutting back on the butter. Otherwise, this is a nice side dish as is.
I have brought this to several family gatherings. Everyone peers at it cautiously and waits for someone else to dig into it. By the end of the day, there are no leftovers to take home! It is fail-proof, in my opinion. Decadent, but still a good way to sneak in veggies!
I made this for my family and thought it was delicious! I’ll definantly make this again 🙂
This was an alright recipe. I used 2 really big zucchini, sliced. I stuck to the recipe pretty close but I used 3 eggs, that’s all I had, and garlic powder. The flavors were alright. Nothing spectacular. And it took 45 minutes to cook, not 30. I probably won’t make it again.
So delicious, but very rich. I use half butter and half olive oil. I think you could reduce the butter as well.
Tried this dish because the other reviws were good and really enjoyed it. As others suggested I cut the butter in half and used one less egg.
Our family loved this one. Evidently, my zucchini was smaller that those intended by the author, though, becuase I used an 11×7 baking dish, and it came out just right. I also doubled the amount of both cheeses. I found out mid-prep that I’d used up all my fresh parsley, so I threw in a little fresh cilantro, dried parsley and lemon zest. I’ll definitely do it again, but use the fresh parsley. I also chose to reduce the amount of butter to 2T, and simply stirred in the softened butter, rather than fussing with melting it. With the additional cheese, I found that it needed to go about 40-45 minutes in the oven. We all agreed that the brown edges were the best part, and the middle wasn’t soggy at all. What a great way to use end-of-season zucchini bounty!
This was very easy to make and oh so good to eat.Mine also came out more like a custard though.I too think it’s because it didn’t state the size for the zucchini’s.I just used 1 large one and that might’ve been the problem.I also had to cook it more than it said.But overall,it was a hit,I’ll definitely be making it again.Next time I think I might add mushrooms.
The taste on this recipe was really good. However, the consistancy on mine was more like a custard and not at all firm. The recipe does not say what size the zucchini should be. Perhaps the ones from my garden were too large and added too much moisture. I will give it another try though. Thanks for sharing!
i tried this recipe when i gave some to my husband, minovy. he did not at all enjoy it and made me cook a whole new dinner.
This was good. Next time I will cook the onions a bit first since they were too crunchy for my taste. Also, there is no need for all of the steps in layering the mixing. I coated the zucchini and then just added all the rest together. Next time also, I will add more zucchini and maybe one less egg…a little too eggy. and don’t be afraid to add some more garlic and cayenne…makes it super tasty. With a few changes, this is a very delicious and special way to do zucchini.
This recipe was good, but in my opinion, not amazing. My 2-year-old son liked it, which was a plus. I would decrease the butter next time, it was too buttery. Also, I used a homemade biscuit mix, so maybe my results would have been better with regular old Bisquick.