Best Zucchini Appetizer Recipe -
Best Zucchini Appetizer Recipe
  • READY IN 45 mins

Best Zucchini Appetizer

Recipe by  

"This is a delicious, easy appetizer for any occasion. Zucchini, Cheddar cheese and onions are baked together to create irresistible bite-sized appetizers."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, mix zucchini, all-purpose baking mix, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic.
  3. Spread zucchini mixture into the prepared baking dish. Bake in the preheated oven 25 minutes, or until bubbly and lightly browned. Cut into bite-sized pieces to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

I made this and it was great. The second time I made it; I grated the zucchini and it came out much better - easier to slice.

Most Helpful Critical Review
Apr 04, 2005

To me a 4.5 star recipe is one that needs almost no tweaking to be divine and that is just not the case here. I made it as suggested and it was just bland. I have no idea how this dish would be cut into "bite sized appetizers" or made to look like the pretty photo included. Perhaps if you took all of the changes that other reviewers suggest it would be memorable but then it would be an entirely different recipe. It is a good base concept and a new way to use zucchini so I liked that. I may try it again with lots of changes. Sorry!

Jul 24, 2004

We loved it! I used the reduce fat Bisquick baking mix. I cut the oil back to 1/3 cup. I also added two large garlic cloves, finely chopped. This is a great recipe to take as pot-luck dish. When I made this a second time I split the batter up and put bacon in half, and lighly sauted mushrooms in the other - but I baked it in the same dish (1/2 and 1/2). This is a no fail recipe. I tried to cut the oil back to 1/4 cup, but it turned out to be too dry - the 1/3 cup is best. I would also add a 1/2 tsp. of dried basil or oregano, for variation. This is a winner.

Jan 05, 2004

This recipe is very similar to one that my mother-in-law passed down to us. The only difference is that we use 1/2 cup parmesan instead of the cheddar cheese. I like to use egg substitute, and I always peel and shred the zucchini. I also cut the oil in half, and my family actually prefers the lighter version.

Nov 17, 2006

I added a 1/2 tsp dry mustard, a 1/4 tsp curry powder, about 1/2 cup Italian seasoned tomatoes that were left over from another dinner, then added a handful of fresh herbs from my garden.....some Italian parsely, dill, oregano. I added a bit more garlic. I also used green onion instead of regular onion, then threw in about two TBSP more of the baking mix so it wouldn't be too mushy. The end result was very pleasing, and the dinner party guests all raved about the appetizer. Personally, the jury is still out, but I am going to freeze the leftovers, and serve it at my next party in a few weeks.Can't argue with the masses.

Jan 05, 2004

The whole family loved it!! Made it in the morning and by lunch time it was gone. I added about 2 tsp. of chopped jalapenos to it, as we like our food with a bite! Great for an appetizer or anytime snack.

Jan 25, 2004

I made these for a party as an hors'deouvres and they were SO bland. All you could taste was egg and zucchini. Maybe for brunch these would be okay, but not as an appetizer at a cocktail party.

Jan 25, 2004

This is sooooo good. I made it once to take to a Baby Shower and I have made it 6 times since and everyone asked for the recipe. Everyone is very good at keeping me supplied with the zucchini.


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  • Calories
  • 57 kcal
  • 3%
  • Carbohydrates
  • 2.7 g
  • < 1%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 93 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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