Recipe 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.)"
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unsalted butter, divided
garlic cloves, minced
freshly grated Parmesan cheese
fresh white bread crumbs
chopped fresh basil leaves, packed
salt and pepper to taste
I have to disagree with the other reviews posted here. We have a very large garden that yields so many zucchini, I give them away. I was so tired of the same old "gambotto" (zucchini with onions, tomato sauce and sausage), so I searched to find something different. I found this recipe and tried it. My family loved it. We ate the entire pan in one night. I did change one thing: I used Italian seasoned bread crumbs and not white plain and I baked it in a baking pan so the batter was a little thinner than if I used a casserole dish. I also shredded prosciotto over the top and that made it a little extra special. (add about 5 - 10 min before it's done). I made it another time with pepperoni on top, which was added about 5 minutes before it was done.
Now that the season is over, my family actually had me BUY zucchini just so I could make it again.
Great potential with this recipe. I did change some things though the second time I made it... First off, I used salted butter. than, I used 2 (smaller sized) red onions. Next, I used seasoned bread crumbs. I omitted the basil, and used parmesan romano. This isn't a bad recipe all on its own, but I feel it needed doctored up... what you choose to do as far as fixing it up really will depend on your own preferences, but it has lots of room to grow.
What a tasty way to use some of the abundance of zucchini many are experiencing! My husband and I loved it. I also added a splash of cayenne pepper sauce for a little kick. I can't wait to make it again!
I LOVE zucchini and I've used these ingredients many times but so differently. I shred the zucchini, cover with 1/2 tsp of salt and let drain for 15 min. (no cooking). Then mix everything together (omit butter) and pan fry in a little veg. oil. My ingred. amt's are 2 zucchini, 1/2 small onion, 1 garlic, 3 eggs . Bread crumbs and Parm amt's are the same as Jean's. Topping with Sour Cream is a MUST! If I don't have any then I wait until I do. I havent' used the fresh Parm before and Jean you are sooo right. It makes a difference.
This was awful. I waited until it cooled to cut and followed all the directions. The taste was okay, but an appetizer? The cooking time was way too much for my oven also, and I used the LOW time. Don't waste your zucchini on this one.
This recipe is good. There is nothing wrong with it except to say that in my opinion it takes a lot of work to get to the end result. So I give it 3 stars based on that. Thank you.
I am a great lover of nearly all food and zucchini ranks high. I made this for my main course (yes, I know it's supposed to be a side, but veggies can serve as a main course for me...and the bread bulked it up). I actually had to end up eating something else it was bland...that's all there is to it.
Wasn't sure whether to rate this 3 or 4 stars. It was not bad, it was just a bit lacking in something... perhaps I would have liked it a bit more creamy - like more of a quiche. Or maybe more cheesy... The mixture seemed quite dry as I was mixing it, but turned out a good texture when cooked. It was a healthy option though. I served with a bit of sour cream and cayenne pepper as recommended by some other reviewers.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Parmesan Appetizer
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 229
** Calories from Fat: 134
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