Recipe by Connie Malagrino
"Enjoy these little biscuits stuffed with zucchini, cheese and herbs at your next party or picnic. This recipe is a great way to use some of the extra zucchini growing in the garden!"
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ground black pepper
grated Romano cheese
this is the easiest recipe ever and a really good at that. it is fast and everyone i made it for loved it.
These tasted great! However, they could not be picked up to be eaten. I will make them again using 1/2 cup more of the bisket mix and possibly one more egg. My guests loved the flavor.
I took this to a cookout and it was gone in 30 minutes! I received numerous compliments and several recipe requests. I altered this recipe some, as I used olive oil instead of vegetable oil, and parmesan/romano cheese rather than just romano. Fabulous!
I followed the advise as suggested and added 1/2 c. of biscuit mix and an egg, and it was easier to pick up. It took about 25 minutes to cook. However, I was not impressed with this recipe. I felt it was very so-so, nothing to write home about. I probably won't make it again. I took it to a picnic and it did get eaten, but no one made any comments about it.
This is an old favorite of mine. Every zucchini season I pull this one out and enjoy it.
Very tasty and a great way to use up some of my over abundance of zucchini! I added 3 cloves of garlic, only because we love garlic. Even the kids loved this recipe!
The recipe was tasty but I found that it was too delicate to pick up. I feel that it needs another egg and 20 min bake time is too short. I will try it again with these modifications. (BTW, I used Bisquick)
As other reviewers have advised, I increased the baking mix to 1 1/2 cup and added two eggs. I used olive oil, a cup of cheese and 1/2 tsp cayenne. I baked it in a loaf pan for 55 minutes and after it cooled, I sliced it as thin as I could and served it with steak and salad. It was really very good, but I did make some changes from the original.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 34
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