The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 31, 2006
This is a very tasty appetizer, everyone liked it. I can't wait for my zucchini to ripen in the garden so I can make it again. Yum!
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Cooking Level: Intermediate

Home Town: China Township, Michigan, USA
Living In: Chesterfield, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jun. 12, 2006
Excellent! I served it as a main dish topped with pasta sauce for my family. Nice change from pasta, and a great place to sneak in veggies for the kids. I used half zucchini and half carrot.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 23, 2005
Very good and very rich flavor. I used egg beaters instead real eggs and you couldn't even tell. Next time I may add a little less zucchini (or more bisquick) just to make it a tad firmer.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: South Riding, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Oct. 28, 2005
I made this one with mozz. cheese instead of parmesan and it turned out yummy but a bit rich. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Oct. 24, 2005
Very easy to cook and interesting to taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 27, 2005
I thought I had all the ingredients but turns out I had monterey jack cheese (instead of sharp cheddar) and Pancake/waffle mix (instead of biscuit mix). I took a chance and made it anyway. They turned out fine. Possibley more cake-like then they were supposed to be. I also used my food processor to shred the zucchini instead of grating it. I think it would have been a more wet finished product had I grated it. They turned out great though. In fact, my 18 year old son had about 5 bars with dinner (served them with spaghetti). Next time I will make sure I have the right cheese and biscuit mix to see how they might differ. All in all, great new recipe to add to my repituar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 27, 2005
Delicious--could be served as a vegetable! At Thanksgiving, a little gravy and it could take the place of stuffing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 5, 2005
This appetizer was easy and tasty but you really need to let it cool for at least one hour so it sets. I followed the recipe exactly and let it cool for 1/2 hour and had to eat it with a fork but it was still good. I will make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Apr. 24, 2005
I love this it's really good. Like a previous reviewer said its not like a biscuit more like a quiche. Reminds me of Red Lobster cheddar bay biscuits. Have fixed several times and will fix again.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 25, 2005
This recipe was horrible. I made it for a dinner party and was very dissapointed. It was soggy and has too much garlic (if there is such a thing!) I love all vegetable but the zucchini just didn't cook enough no matter how long I cooked it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 10, 2005
Good, but a little dry. Maybe serve with chili or soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 17, 2004
These were very good. Followed the recipe exactly and gave out many copies of the recipe since I was at home and could just print them out right away. Thanks for the recipe!
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Cooking Level: Expert

Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jun. 29, 2004
These are excellent - so flavorful and easy. I make them a little bigger and serve them along with soup in the winter. Good way to get a green veggie in your kids.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Feb. 17, 2004
I have made these little bites twice now as an appetizer for different crowds and they are now a certified hit! Many people have asked for the recipe and I am happy to share it! I followed the recipe exactly and used fresh zucchini both times. They are just as good at room temp as they are still warm.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jan. 6, 2004
Liked this one! I agree, don't panic that it is undercooked. It needs to set for a bit before you cut into it. At the party several guests asked for the recipe.
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Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 8, 2003
Great side dish, very easy. It reminded me of a mixture between quiche and stuffing (not a biscuit like the description says) but this was fine. I cooked it for a little over 30 minutes and thought it was still underdone when I cut into it, but you need to let it cool considerably to set up. Once it had cooled more, it was fine, and ended up very moist. Might try adding more cheese to the top a few minutes before it's finished cooking since the husband and I love cheese so much, but other than that it was great as-is!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Aug. 27, 2003
Extremely good. I made this the 1st time and it was consumed in 1 day and was asked to make again the same day. Wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Aug. 24, 2003
I served this as a side dish for dinner. Full of flavor, nice texture. I used a cup extra zucchini and cooked it 10 minutes longer. Make sure the top is browned, and let set 5-10 minutes to firm up. The flavor is even better the next day reheated in the microwave. The recipe makes it easy use up the zucchini harvest.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.16 star rating.
Reviewed: Aug. 7, 2003
I thought I would like this recipe alot after smelling it baking and cooling. But alas, the whole thing ended up in the trash can. My dog, however, did like it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Apr. 13, 2002
Very tasty way to prepare one of my favorite vegetables! The combination of garlic and sharp cheddar cheese made for great flavor. My husband did not like it, which is unusual, because he loves zucchini, as well. However, this is my review, not his, and I LOVED this recipe!
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