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.
Baked Zucchini Squares Haiku: "Sweat the zucchini, to avoid the sogginess. Skipped pepperoni." Halved this recipe as a side dish for 4 salmon cakes (Chef John's recipe), and prepared it in an 8" square dish, and my zucchini was large-ish. I let the grated zucchini and chopped onion drain in a dish towel-lined colander for a few hours, squeezing out excess moisture b4 mixing it into the other ingredients. Other than that part of the preparation (and not using pepperoni), I stuck to the recipe. It was a nice, light side dish, and honestly, tasted better the following morning re-heated for breakfast. I think making it again, I'd add a shake of crushed red pepper and some mushrooms (that I would lightly-sautee w/ the onions b/c the one thing we didn't care for in this was the raw onions.)
I prepared this recipe last year, and it was delicious. This recipe does not give accurate amounts of zucchini and I failed to note how much zucchini I used.
I an making this recipe again and still do not know how much to use, so I am going to grate and use 1 to 1-1/2 cups. Last time instead of the dried herbs, I used the ALL herbs in my garden. I minced fresh parsley, basil, rosemary, thyme, sage and oregano and used a total of 4 tablespoons of the mixed minced herbs.
* 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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