Recipe by Northernlights
"Wonderful little biscuits filled with cooked zucchini and cheese. Garlic and herbs round out the flavor nicely."
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1 3/4 cups
biscuit baking mix
grated Parmesan cheese
shredded sharp Cheddar cheese
finely chopped onion
I made this recipe for a "Zuccini Fest" our church put together. It went overall incredibly well and was so quick and easy to make. You literally just throw all the ingredients together and bake! My husband who hates zucchini even found himself going back for seconds! Yummy!
I did not care for this recipe.
I have made this receipe several times with rave reviews and many requests for the recipe. For those who have commented on the sogginess - zucchini can vary greatly as to its moisture content; therefore you have to adjust your baking time accordingly. It is best if it is let to set at least 15 minutes before serving. It is also very good cold or reheated in the microwave. The garlic can very easily be adjusted more or less as to your taste. I love it just the way it is written. Thanks for the great recipe.
Well done Northernlights! I will make this again and again! The next time I am going to bake it in a mini- muffin pan for easy munching. Ps. I was out of Bisquick so I went back to the basics and used this biscuit recipe instead of the Bisquick. "Bisquick" Substitute Yield: 1 cup 1 cup flour 1-1/2 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon shortening Combine all ingredients and use as a substitution for Bisquick
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.
This went over really well as an appetizer at my son's 2nd birthday party. As suggested by several other reviewers, I used a bit less garlic than the original recipe calls for (3 cloves instead of 4), and I used 2 full cups of Bisquik as opposed to 1 3/4. I might even used 2 1/2 next time, as it was definitely still more quiche-y than biscuit-y, as others have mentioned. Other slight variations I made were: I cooked at 425 for about 40 minutes, adding some sprinkled cheese to the top for the last 5 minutes of cooking, used dried chives in place of the parsley (I didn't have any on hand and thought the chives would spice it up a bit), used 3 eggs instead of 4, and I also added 2 tsps of paprika. It browned up spectacularly, smelled amazing, and disappeared completely once it was cut. I used my food processor to chop all the onion and zucchini which made this dish even easier to prep. :) Thanks, I'll definitely make this one again.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Cheese Garlic Appetizer
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 116
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