Reviewed: Aug. 24, 2009

Great as written...this is a keeper, thanks for sharing! I drained the zucchini prior to using as I always do.

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CATHYJK

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Aug. 3, 2009

Like other reviewers, I would add another 1/2 cup of baking mix (see Complete Pancake Mix recipe on this site by Kay King, which is very close to my recipe for home-made biscuit mix) rather than to squeeze the liquid from the zucchini. In the interest of economy, calories and better nutrition, I usually substitute fat-free cottage cheese or buttermilk for the Parmesan cheese and the oil, but since I like the cheddar flavor, I leave that as called for in the recipe. This is a very versatile recipe that lends itself to many changes, including substituting spinach, broccoli, cauliflower, eggplant or a mixture. Grated carrot and/or chopped yellow or red bell pepper, and/or chopped black olives can be added for color. I like to throw in a little nutmeg, salt and pepper.... sometimes lemon pepper. This is good hot or cold, freezes well.

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Grandma Jones

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Reviewed: Jul. 27, 2009

Excellent recipe. I added an extra 1/2 cup of the baking mix and it turned out perfectly. I served it with sour cream and that was excellent. I think serving it with gravy would make it into a wonderful side dish similar to stuffing. A very easy recipe to jazz up by adding whatever veggies and seasoning combos you happen to like.

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pinkpetunia

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Reviewed: Jun. 24, 2009

I made this a while back and only just commenting. It was missing something; perhaps more zucchini - because the other ingredients only covered up the taste. Good, but not a memorable dish. Probably won't make again.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Nov. 25, 2008

I make a dish we call Broccoli Cheese Pie using this combination of ingredients that we love. Use broccoli chopped small in place of zucchini. Never thought about changing it up a bit...Thanks!

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psb

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Oct. 15, 2008

very easy, very good. A great way to use up extra zucchini. My kids really liked it.

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Terilynn

Cooking Level: Intermediate

Living In: Durango, Colorado, USA

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Reviewed: Sep. 10, 2008

OH MY GOSH this recipe is fabulous! I followed the recipe exactly and it turned out AWESOME! I will definitely make this again. I might try subbing melted butter next time instead of oil ...

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mlkallison

Cooking Level: Intermediate

Home Town: Abilene, Texas, USA

Living In: Farmington, New Mexico, USA

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Reviewed: Aug. 5, 2008

Using the existing reviews as reference, I used 4 cups shredded zucchini, undrained, but increased the biscuit mix by 1/2 cup. I added salt, pepper, a bit of garlic powder, and fresh basil and parsley. I just put the onion, fresh spices, and a half of a green and red pepper in the food processor after shredding the zucchini (which made short work of any extra chopping). It turned out great and the peppers gave it a bit more colour.

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martese houle

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Reviewed: Aug. 3, 2008

This is just like my Aunt's recipe for spinach squares, so I made zucchini squares. I baked everything in a 13 x 9 pan, it took about 45 minutes. I used half butter and half oil and cooked the onions first as I do for all casseroles. I also added green onions. Really delicious Farmer's Market meal and 5 thumbs up from the boyfriend too. I will try it will less oil next time to make it a bit healthier.

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FemmeChef

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2008

5 star with my changes. I increased the baking mix by 1/2 cup and didn't remove water from my veggies. I used fresh basil and dill from my garden instead of parsley. The best addition was that I crumbled up some feta cheese into the mixture. I still used about a full cup of cheddar. Three of us finished two pies in a few hours. Try this with those ever plentiful large zuchinis.

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maureend

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 31, 2008

I used one large garden zucchini which gave me 4 cups grated. I reduced the oil down to 1/3C. I put the whole amount into one pie pan and baked it for 45 min. It was EXCELLENT! Everyone in my family enjoyed this. I will keep this recipe and make it again for next summers crop! THX! (Tip: Put shredded zucchini into a potato ricer and squeeze out the extra liquid. This method works great and takes most if not all the liquid out of this vegetable)

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Jun. 25, 2008

Great easy recipe! I subbed 1/3c olive oil for vegtable oil, added garlic, salt an pepper. Great for a lunch. Squeeze the water out of your zucchini to avoid a soggy texture.

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jill

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 14, 2007

This was a EASY winner. I would add another 1/4-1/2c. Bisquick next time for a firmer texture. I did not chop my onions fine and they were still soft but held there shape. There is no seasoning in this recipe. Salt and pepper would make a favorful difference. We topped ours with taco sauce.

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