Zucchini Parmesan Appetizer Recipe - Allrecipes.com
Zucchini Parmesan Appetizer Recipe
  • READY IN ABOUT 2 hrs

Zucchini Parmesan Appetizer

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 10 mins

    1 hr 50 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2008

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.

Most Helpful Critical Review
Apr 20, 2009

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.


10 Ratings

Jul 30, 2010

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.

Jul 14, 2004

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!

Nov 10, 2004

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.

Nov 09, 2010

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.

Dec 31, 2014

I liked this recipe. And at the same time I agree with several of the suggestions for imporvement. The first time I made it I went pretty much by the recipe. I have made it a couple of times since, tweaking it to my personal tastes. When I made it by the recipe I don't know if I didn't extract enough moisture from the zucchini after cooking it, or if I did something else a little wrong but the end result, while tasty, was much more souffle like than appears to be the case in the photo on the recipe. It still tasted good, but as others have mentioned it is fairly bland for my taste. Easy fix - add some jalepeno peppers. I quartered then thinly sliced my Zucchini. I halved, seeded, and thinly sliced the jalepenos. Rather than boil the squash I sauteed everything; onions and garlic first, followed by peppers then zucchini. My most recent modification is to add a little cumin to the spice mix. I can't agree more with the recommendation of using freshly grated cheese. Bottom line is I find this recipe a great starting point to which you may add ingredients or spices to suit your personal preferences. Wow I just had a thought ... what about some halved cherry tomatoes? Or maybe some halved black olives? Now I have to make it again soon just to see.

Aug 20, 2013

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.


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  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 227 mg
  • 9%

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

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