Zucchini Brunch Bake Recipe

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Nov 01, 2008

I probably shouldn't be rating this recipe because I did modify it, but the recipe with alterations made a delicous breakfast! My boyfriend said it's a keeper. I reduced the biscuit mix to 1/2 cup since i wanted it to be less bready and substituted a 1/4 cup of milk for the oil to make the dish less fattening. Finally the only other change I made was to grate the zuchinni. The dish had a wonderful light texture. Thanks for this recipe!

—MTFETYKO

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Jun 15, 2008

I am so impressed with this recipe. I wasn't sure how it was going to work out--I used my smallest zucchinis and it still looked like too much zuc to bread, but it worked out beautifully. It's perfectly spiced and seasoned, the baking time is perfect for the zucs to come out moist and not slimy. The bread is a nice egg bread. It was really delicious. I sliced the zucs as thin as I could get them--I'm no chef, so the slices were rustic rather than paper. So let's call them 1/8" slices, and rounds. I grated the parmesan off a block I had around, rather than using the stuff from a shaker. I didn't have any seasoning salt, so I used paprika and some other stuff with a little salt. My kids ate it and my husband liked it, so it's a keeper in my book.

—shris

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15 Ratings

Oct 28, 2010

Delicious! Much better than the photo suggests. :) I made a number of changes, but I bet it's just as good as is. I used Italian seasoning instead of seasoned salt, fresh parsley instead of dry (so doubled it), 1/2 C Colby Jack instead of a 1/4 C Swiss, only 1/2 Bisquick, mostly milk instead of oil (but a little oil), and grated one zucchini instead of slicing both. Also added a 1/4 tsp of dill weed and 1/4 tsp of ground mustard. Wound up cooking it for about 40 minutes in an 8in pie dish. Both of my guests talked about it throughout the meal and asked repeatedly for the recipe. One commented how she now knew what to make for brunch for her vegetarian roomie.

—Taryn

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Apr 12, 2010

Not bad. Very tasty...reminds me of quiche. If you like quiche you'll like this.

—ursulaj.

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Aug 04, 2009

I made this for my Mom group - it turned out great. I substituted shredded Colby for the parmesan, and also shredded zucchini. I upped the serving to 8, and added 2 Tbls of sour cream. I also used a little chipotle pepper with the spices - lovely!

—Connie

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Jul 09, 2009

I helped my 5 year old make it with 1 zucchinni and 1 yellow crookneck squash. She can't used a sharp knife, so we grated it instead. Baked up nicely with a light quiche-like texture in a glass 8x8 pan.

—ASTROPHE

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Jul 27, 2007

Really enjoyed this! I added a little extra parmesan and doubled the spices called for, and it came out nice and flavorful!

—NNancy1964

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Feb 04, 2003

this recipe is very delicious, however, you need to adjust the baking time to 85 - 90 minutes, which is lightly golden brown & toothpick comes out clean. Our oven temperature is a perfect 350. Excellent warmed up next day in the microwave!

—DAVEF

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Nutrition

Calories
268 kcal
13%

Carbohydrates
15.8 g
5%

Cholesterol
145 mg
48%

Fat
19.8 g
30%

Fiber
1.4 g
6%

Protein
8.1 g
16%

Sodium
692 mg
28%

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

Nutritional Information

Zucchini Brunch Bake

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 268
Calories from Fat: 178

% Daily Value *
Total Fat 19.8g 30 %
Saturated Fat 4.5g 22 %
Cholesterol 145mg 48 %
Sodium 692mg 28 %
Potassium 223mg 6 %
Total Carbohydrates 15.8g 5 %
Dietary Fiber 1.4g 6 %
Protein 8.1g 16 %
** Sugars 2.1g
Vitamin A 7 %
Vitamin C 5 %
Calcium 14 %
Iron 19 %
** Thiamin 5 %
Niacin 20 %
** Vitamin B6 6 %
** Magnesium 6 %
** Folate 13 %

* 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.