Zippy Zucchini

I have to admit that I didn’t have high hopes for this recipe, but it was definitely a hit. I baked it on a baking sheet in close to a single layer. I sprinkled with seasoned salt and pepper before serving. I will definitely be making this one again!

I followed this recipe as written, other than mixing in some yellow squash with the zucchini. I did pop it under the broil for an extra minute or so to crisp the top just a little. It seemed a little egg-y to me, but otherwise was good. The zucchini and yellow squash were delicious.

The first time I made this I didn’t have biscuit mix in the house, so I took some tips from other reviews and used bread crumbs, added tabasco, some herbs and garlic also a few cherry tomatoes for color, and it was wonderful! Next time I used the biscuit mix and it seemed soggy and heavy, though browned top and bottom. So next time I will go back to bread crumbs.

I love this recipe, and have adapted it to suit my tastes. I cut back on the zucchini, and added sauted garlic, onion, red pepper, black olives, shredded baby spinach, oh, and mushrooms. I drain the saute mix on a paper towel to get as much olive oil out as possible, the add to mix with one sliced zucchini. Delicious. I have made it several times and shared it with the girls at work. They love it. My husband….not so much.

I also doctored it to taste and had to cook it longer. I halved the recipe, added mozzarella, my homemade Italian Seasoning, 3 big cloves of garlic (I’m a garlic lover) and sundried tomatoes. I left out the salt (we can’t have it) added fresh cracked black pepper. It ended up being fantastic.

I loved this. I cut the oil in half used olive oil and added shredded carrots. Yum yum

This is my family new favorite! I added mushrooms,garlic,tomatoes,ham,chesse, basil,cilontro,green onion,the resules was amazing!! Thanks for sharing!!

I liked it a lot. I did make some changes. I wanted to add mozzarella cheese but was out so added shredded Monterey Jack Cheese. I used garlic salt instead of regular salt. I baked it for 45 min like some other reviewers suggested. Also, because I was having a conversation with a friend, I forgot to add the vegetable oil that the recipe calls for. But the Zippy Zuchini came out delicious (and less fattening)anyway. I fed two 7 year olds and they loved it and had seconds. There wasn’t any left. We had it as a main meal.

This was really yummy with a bit of flavor doctoring, and I would have given it 5 stars for sure if not for that.

I did add some garlic and seasoned bread crumbs, and sprinkled more Parmesan on top along with Italian seasoning. I also found I needed about an extra 15 min baking time even after preheating the oven. So easy and a great way to use up the bountiful supply of summer zucchini! Thanks for posting

This didn’t come out to well for me. I love Zucchini, but this spoiled the taste!

Very yummy!! I used Bisquick and added mozzarella cheese fresh tomatoes across the top. While I was making this I was thinking it wasn’t going to turn out well, but I was wrong.

I’m “unsaving” this one. It was completely bland and disappointing.

I would trade the buttermilk baking mix for 1/2 c bread crumbs, and instead of vegetable oil, reduce to 1/4 c (or less!) olive oil. As another review suggested, I added 1/2 tsp of cajun seasoning and it had the perfect amount of zip. I added a pound of pre-cooked mild chicken sausage from Costco to make it more of an entree. Sprinkled very lightly with a shredded colby jack and ground black pepper prior to baking. Extended baking time to 40 minutes and it turned out beautiful. Tasted great!

Yum-o! We’re new to zucchini but really enjoyed this recipe! We added 2 cloves of minced garlic and sauteed it with the onion before baking. Also eliminated the cheese due to a milk allergy in the family (used Bisquick – it’s milk-free). Loved it!

Loved it! The bottom element in my stove went out, so I thought this would be a good side dish for the microwave. I cut up half of a giant zucchini I had. I didn’t have parm. cheese, so I used sharp cheddar. I microwaved it for about 20 min., then put more cheese on top and put it back in for a couple more minutes. Easy, quick and tasted great!

I found it to be dull & a bit dry. It certainly needs some zest of sorts. I did grill the onions first.

This was delicious and a great way to use up the zucchini in my garden. After reading other reviews, I changed up the recipe as follows: I added 1 jalapeño pepper and sauteed it along with the onion before adding them to the rest of the ingredients. Since I’m a vegetarian, I wanted to include more protein, so I chopped up 1 tofurky italian sausage link into small pieces and added it, plus I put in a couple drops of Chipotle pepper sauce to give it some zip. I didn’t have any cheese in the house, but I can imagine that would’ve made it just perfect.

Very tasty and easy. Used a mandoline to slice zucchini very fast and evenly. I have an abundance of jalapenos in my garden, so added 2 seeded and minced red ones for heat and color. Next time, will add zucchini after other ingredients are combined, because the baking mix stuck to zucchini slices. Used butter flavor baking spray on pan, used liquid egg substitute for whole eggs, left out salt, and added fresh ground black pepper to taste to individual servings. I am vegetarian, so I sprinkled about 2/3 cup of shredded mozzerella on top for the last few minutes, for more protein. Served this with crusty garlic bread and a glass of wine. As a one dish meal, it easily served 6.

This is a great starter recipe. The changes I made were slight. I purged the zuccini, place the thin sliced zuccini on a plate lightly salt place a second plate on top and weight it down let sit for 20 minutes sqeeze off juices, it makes it lighter and cooks perfectly. I did not put any salt in the recipe because the purging adds salt. I did put a little creole to give it a zip.

Excellent! My husband really liked this.

The title and picture is what drew me to this. After making, I’m not sure where the red in the picture came from – mine looked nothing like this when done. I only had 2 zucchini which I chopped instead of sliced. I cut the recipe in half except followed the suggestion of others to add garlic powder and only 1/8c oil. I added a little Emeril’s Essence and sprinkled the top with pepper. Still a little on the bland side, so next time I’ll go heavier on the spices. Overall, pretty good and my very picky 11yr old even tried it and liked it which says alot!