Recipe by SILERAE
"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."
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biscuit baking mix
grated Parmesan cheese
shredded mozzarella cheese
minced fresh parsley
1 1/2 teaspoons
1 1/2 teaspoons
I liked the basis of this recipe. It did need some additional "flavor". I added some fresh finely minced garlic, 2 cloves & red Pepper flakes. I used a cheese biscuit mix (MC). I lightly sauteed 1/2 an onion & drained in on a paper towel. Sometimes, often, onions w/release liquid in the baking process & make things soggy. Dry parmesan usually helps but I added an additional egg & some extra sharp cheddar(1/3 cup in the mix & about the same on top after the last 5 minutes). I did not put in the pepperoni in. We have some vegi people at our Nature Center. Eggs are ok, but the meat stuff isn't. It turned out a hit anyway at my Nature Center & my husband's work.
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!
I was hoping this would be a good use for some of the zucchini I have, but I found it to lack flavor. The pepperoni just didn't have the punch to make this a recipe worth repeating. It was not soggy, as some reviewers have said, but it definitely needed something more.
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.
The spices are too overbearing, so much that you can hardly even taste the pepperoni.
Love this it's so good with marinara sauce .
* 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
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