Ma Bethie's Zucchini Bake Recipe - Allrecipes.com
Ma Bethie's Zucchini Bake Recipe
  • READY IN 50 mins

Ma Bethie's Zucchini Bake

Recipe by  

"Basically a casserole-type dish that is delicious when served right out of the oven, or even at room temperature. Leftovers can be reheated in the microwave and are good the next day, too. A wonderful side with burgers off the grill or as a quick main course with the addition of cubed ham or cooked, cubed chicken."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 C).
  2. In a large bowl, toss zucchini with baking mix until well coated. Add beaten eggs, melted butter, and Parmesan and mozzarella cheeses. Using a large spoon or your hands, work mixture together until well blended. Add onion, garlic, oregano, parsley, salt, and pepper, and mix again. Spread mixture into a 13x9 inch baking pan.
  3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean and top is golden brown. Serve warm or at room temperature.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2006

This was good. Next time I will cook the onions a bit first since they were too crunchy for my taste. Also, there is no need for all of the steps in layering the mixing. I coated the zucchini and then just added all the rest together. Next time also, I will add more zucchini and maybe one less egg...a little too eggy. and don't be afraid to add some more garlic and cayenne...makes it super tasty. With a few changes, this is a very delicious and special way to do zucchini.

 
Most Helpful Critical Review
Jun 18, 2005

I just did not like this recipe at all. I was disappointed because I love zucchini and was looking forward to trying this. I served it with fried chicken, mashed potatoes and gravy and hardly anyone ate this zucchini recipe. I think it was the biscuit mix in it that I just didn't like.

 
Dec 20, 2004

This dish was awesome. I made it for the first time for our Christmas dinner, and everyone loved it.

 
Oct 09, 2012

I've made this so many times as a side dish or a finger food cold (cut into squares). It is always a hit. Recipe should read '3 cups of grated zucchini'. A half cup of veggie oil is better then all that butter, too. And 1 tsp of oregano would improve the flavor more. After adding everything I use my mixer to mix things up and spoon into a butter 9x13 glass pan for 30 mins at 350 deg. It's a never fail for me...this was my Mom's recipe from her Mother :o) .

 
Jul 25, 2011

This was tasty, but an bit on the greasy side. I'd recommend cutting back on the butter. Otherwise, this is a nice side dish as is.

 
Jun 07, 2012

We absolutely LOVED this! I tweaked the recipe a little. I substituted water for some of the butter and I used more cheese and maybe a little more zucchini than it called for. It turned out like a delicious rich-yet-not-too-dense quiche. YUM!

 
Oct 08, 2007

Our family loved this one. Evidently, my zucchini was smaller that those intended by the author, though, becuase I used an 11x7 baking dish, and it came out just right. I also doubled the amount of both cheeses. I found out mid-prep that I'd used up all my fresh parsley, so I threw in a little fresh cilantro, dried parsley and lemon zest. I'll definitely do it again, but use the fresh parsley. I also chose to reduce the amount of butter to 2T, and simply stirred in the softened butter, rather than fussing with melting it. With the additional cheese, I found that it needed to go about 40-45 minutes in the oven. We all agreed that the brown edges were the best part, and the middle wasn't soggy at all. What a great way to use end-of-season zucchini bounty!

 
Oct 29, 2012

If I could, I would do 3 1/2 stars for this recipe. It was okay for our dinner (I added chicken per the submitter's suggestion), but I don't think I will make it again. I felt the texture was a little too eggy and there was too much oregano for me. When I made this, I shredded my zucchini and used cheddar cheese.

 

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Nutrition

  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 146 mg
  • 49%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 599 mg
  • 24%

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

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