Reviewed: Nov. 12, 2009

This is an excellent recipe. I have made it for years, brought it to many potlucks, and it's always a big hit. I add 2-3 serrano chilis (seeded and diced), substitute and add more chedder cheese, and bake for 35-45 minutes. Sometimes, I increase all the ingredients and bake for longer. It's very flexible, feel free to add extra ingredients - I really like the kick from serranos, but mushrooms and sausage are also nice additions.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Narissa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2009

This was really good. I made it for dinner, but it didn't turn out like the picture, it was a little more puffier. I think it might be the biscuit mix I used. But it was overall really yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Azgirl26

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

My mother wanted an interesting alternative for Thanksgiving Dinner for use of Zucchini. She sliced the zucchini instead of chopping. They turned out ok but I'd be willing to give one more try slicing the zucchini differently. All in all it was very easy to do, no hassle extra for a busy dinner.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TgrLly

Cooking Level: Intermediate

Home Town: Acton, Massachusetts, USA

Living In: Fort Smith, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2009

This is one of my favorite recipes and have been making it for years! I normally use less oil and a little more Bisquick. I add more onions and parmesan cheese. It takes at least 40-45 minutes to get golden brown. We eat if as an appetizer, side dish, breakfast or lunch - great at any temp.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Crystal

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2009

I sliced the zucchini very thin and it equalled a generous 4 cups. I used grated roman0 instead of the parmesan and dry parsley instead of fresh because that's what I had. Based on a suggestion from a reviewer I added a crumb topping made with a sleeve of ritz crackers and about a quarter cup butter. It came out great, however next time I will only use half the cracker topping. I will also try grating the zucchini as suggested by a reviewer for a change.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VIVIBO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2009

It was execelent and everyone liked it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Janet D.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2009

I think this is a solid recipe that is easy to adapt to one's personal taste. I ended up halving the recipe and made 12 mini muffins. They took 25 minutes to bake for me. I did follow the advice of another reviewer and used more parmesan and added garlic. Very yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jsnymann

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2009

I've made this a couple of times now. Most recently for a party and everyone loved it. I also grated the zucchini. It was easier than slicing. The first time I baked it I thought is seemed to oily so I cut the amt of oil used in half and I preferred it with less oil.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

robalo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2009

Love this recipe. Have been making for years. 3 Zucchini is approximately 4 cups. Needs to be baked longer 45 min. to an hour till golden brown. I have made using mini muffin pans, grated zucchini and baked for about 45 minutes. Makes about 48 mini muffins. Great for appetizers.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Linda M

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2009

everyone loved these at a family party. I did not have any leftovers. I did add some garlic and shredded the Zucchini, we liked the texture better.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Karen R.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2009

These were terrible.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ALLIOPS44312

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

Delicious! Just took a couple of batches to a picnic....they went fast, the crowd loved them! Don't know if it mattered, but I greased the baking dish with butter...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

whatsakitchen

Cooking Level: Beginning

Living In: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2009

Makes an awesom side dish. Cross between a quiche and stuffing. Very tasty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Brian

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2009

This recipe reminded me of a childhood recipe my mom used to make....I doctored mine up a bit different though. I did add garlic w/the spices as well. I also added shredded cheese w/the grated parmesan....I used colby/jack. Other than taking a little longer to cook (probably another 15 minutes due to the shredded cheese), they turned out yummy. I would probably reduce the oil slightly next time if I add shredded cheese, since they turned out a bit greasy. It's very close to my mom's recipe :o)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

celtickel72

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2009

I want to make this in the worst way..i have a HUGE zucchini to use up..i need to know how many cups 3 medium zukes make?..i usually grate them, but w/o a cup measurement, i'm flying blind..can someone give me an idea please?..thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

global408

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2009

This actually turned out much better then I thought. I shredded the zucchini, and added some extra Feta cheese. My wife really liked it and she asked me if it was a Soufflé. I would really make this again as a side dish to a meal. Thanks Anna.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jaswany

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2009

These were quite tasty! The reminded me of impossible pies that my mom used to make using egg and bisquick. I think the spices really did the trick. Yum.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

April

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2009

I didn't care for this at all. And it stuck like crazy to the pan. Sadly, I won't be making this again =(

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Valermouse

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2009

Yummy-- At first I was afraid I had missed a step as I expected the batter to be thinner and to completely cover the zucchini like a quiche. My pre-cooked mixture looked more like zucchini with some batter binding it together, but turned out perfectly. It was fragrant and comforting. Quiche-like, but seemed more healthy as you could actually see and taste the zucchini.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CBECKER

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Carrollton, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2008

This is my favorite zucchini dish and side for the holidays! For additional flavor, try doubling up on the parm cheese using a full cup or using an additional 1/2 cup of grated romano cheese. With this addition, I always tend to bake it longer then the recipe calls for so that I can cut in squares to serve rather then spoon out.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stacey

Home Town: Franklin, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Baked Zucchini Squares

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!