Zucchini Bake

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Most Helpful Positive Review

Jul 22, 2005

Because I like a lot of spices, I added 3/4 tsp basil, oregano and garlic, and used salsa insetad of tomato sauce. Turned out awesome! I couldn't stop eating it. Will make again.

—LoriG

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Most Helpful Critical Review

Feb 07, 2008

I added grated carrots to give it some colour (It's NOT colorful as stated) and I noticed that it would be bland had I followed the recipe, so I added parmesan cheese, salt, onion powder, garlic powder more pepper and used mild salsa sauce instead of tomato sauce and topped it off with more cheese. When I took it out of the oven I thought I may have under baked it so I put it in longer but to my disappointment the Zucchini Bake is mushy ( not under baked !). I thought it would be solid and that it could be sliced into wedges and served, but it was mushy. Acually, it looked like seasoned oatmeal. not very presentable. And definitly not "a colorful Vegetable casserole" as stated! It tasted good, my 6 year old liked it but I will not make again.

—Cookies

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21 Ratings

Jul 06, 2006

This was terrible. It had virtually no flavor at all. Maybe next time, I'll try adding a lb of sausage, but that's if I can convince my husband to let me make it again.

—cthomasgirl

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Mar 02, 2008

This was really excellent. I felt like the serviing suggestion is skimpy though. Next time I'm going to double it up. I served it for breakfast and everyone really enjoyed the combination of zucchini and oatmeal. I added more egg substitute then indicated and salsa instead of plain tomato sauce. The oatmeal and zucchini really make an interested combination - I could think of lot's of ways to change this around as a side dish to a potluck or for a breakfast brunch.

—Wendy

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Jul 21, 2006

I picked this recipe to feed my toddler and took a taste and thought it tasted good. I doubled the tomato sauce and cut the finished product into bars and froze individually. This makes multiple meals for my toddler. Next time I will add more oats only to make it a little more solid, to make it more of a hand held snack. Thanks.

—MDINSMORE

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Jun 11, 2005

No taste and very dry. i threw the recipe out after making this once.

—Kelco

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Jan 24, 2003

Bland as is, but after adding some salt and serving with ketchup or salsa (or some hot peppers, perhaps?) it was improved greatly.

—TRIPLE_LATTE

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Jan 24, 2003

Tasteless

—JLREED

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Nutrition

Calories
94 kcal
5%

Carbohydrates
11.9 g
4%

Cholesterol
2 mg
< 1%

Fat
3.5 g
5%

Fiber
2.2 g
9%

Protein
4.6 g
9%

Sodium
101 mg
4%

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

Nutritional Information

Zucchini Bake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 94
Calories from Fat: 31

% Daily Value *
Total Fat 3.5g 5 %
Saturated Fat 0.8g 4 %
Cholesterol 2mg < 1 %
Sodium 101mg 4 %
** Potassium 237mg 7 %
Total Carbohydrates 11.9g 4 %
Dietary Fiber 2.2g 9 %
Protein 4.6g 9 %
Sugars 1.7g
Vitamin A 4 %
Vitamin C 15 %
Calcium 10 %
Iron 11 %
** Thiamin 14 %
** Niacin 9 %
** Vitamin B6 8 %
** Magnesium 10 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.