"This savory zucchini bake, filled with cheese and veggies, is a great side dish with any meal. It also makes a great snack or appetizer." — SILERAE
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biscuit baking mix
grated Parmesan cheese
shredded mozzarella cheese
minced fresh parsley
1 1/2 teaspoons
1 1/2 teaspoons
2 stars, partly because it doesn't exactly tell you how much zucchini to use, but also because the incredibly soggy texture of the outcome. Is it 3 little store-bought zucchini or 3 big zucchini from the garden? I made a half batch and grated one good-sized garden variety, that yielded 2.5 cups or so grated, which I squeezed as much excess liquid out as I could. Once baked golden brown in the top, sides and bottom, I topped with some shredded cheddar and baked a few minutes to melt the cheese. They smelled wonderful, but when I cut in, they were completely soggy underneath. I tried to bake a little longer but it didn't help. Maybe they're supposed to be that way, like a corn pudding as opposed to corn bread, you know? I ate the browned edges and the flavors are yummy, but the super-soggy texture did not work for us, sorry.
Delicious! My family loved it!
Love this it's so good with marinara sauce .
good! used 1/3C olive oil & closer to 1C turkey pepperoni--baked till golden.
really had that pizza taste! great way to use zucchini that isn't a sweet dish
This is a great way to use up zucchini from the garden. Unfortunately mine were huge and I didn't realize how tough the peel was. I should have peeled it before using in the recipe. Next time it will be better.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Zucchini Squares
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 124
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.
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