More Recipes Like This

Related Collections

For Members - JOIN!

Fun and Games

Print This Recipe

Email This Recipe

Zucchini Parmesan Appetizer

SUBMITTED BY: Jean

"This recipe is both easy and tasty. Be sure to use freshly grated Parmesan cheese, and not the kind that comes in a can. It will make all the difference! Serve at room temperature. (Note: 1 tablespoon of dried basil may be substituted for the fresh that is called for.)"

RECIPE RATING:

Read Reviews (5)

Review/Rate This Recipe

PREP TIME	25 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 50 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 pounds zucchini, cubed
5 tablespoons unsalted butter, divided
1 large onion, chopped
4 garlic cloves, minced
2 eggs, beaten
1/2 cup freshly grated Parmesan cheese
1/2 cup fresh white bread crumbs
1/4 cup chopped fresh basil leaves, packed
salt and pepper to taste

What to Drink?
	Sauvignon Blanc

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
Place zucchini in a pot with about 1 inch of water. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain zucchini and transfer to a large bowl. Mash with a fork, then transfer to a fine mesh strainer or sieve, pressing to release excess water. Return to mixing bowl.
Melt 4 tablespoons butter in a large skillet over medium-high heat. Add onion and garlic, and cook until lightly browned being careful not to burn the garlic. Remove from heat, stir into the zucchini. Mix in the eggs, Parmesan cheese, bread crumbs, and basil. Season with salt and pepper.
Butter an 8 inch square baking dish with remaining butter. Pour the zucchini mixture into the dish, and spread evenly. Bake in the preheated oven until firm in the center and lightly browned on top, about 45 minutes. Allow to cool, cut into squares, and serve.

ADVERTISE WITH US

REVIEWS

Reviewed on sep. 13, 2007 by kilty

Zucchini are innocent mallows and should never be treated so badly. Save these lovely squash... MORE

Reviewed on jul. 14, 2004 by queen of corn

What a tasty way to use some of the abundance of zucchini many are experiencing! My husband... MORE

Reviewed on nov. 10, 2004 by BCVB9

This was awful. I waited until it cooled to cut and followed all the directions. The taste was... MORE

Reviewed on apr. 20, 2009 by jessica

Great potential with this recipe. I did change some things though the second time I made it...... MORE

Reviewed on nov. 1, 2008 by Cetta

I have to disagree with the other reviews posted here. We have a very large garden that... MORE