Enjoy these little biscuits stuffed with zucchini, cheese and herbs at your next party or picnic. This recipe is a great way to use some of the extra zucchini growing in the garden!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
40
Yield:
5 cups
Advertisement

Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • In a mixing bowl, stir together the baking mix, vegetable oil, dried parsley, pepper, garlic, egg, Romano cheese, salt and zucchini. Pour the mixture into a lightly greased 8x12 inch pan.

  • Bake 20 minutes, or until golden brown. Cut into squares and serve.

Nutrition Facts

46 calories; protein 1g 2% DV; carbohydrates 2.3g 1% DV; fat 3.7g 6% DV; cholesterol 6.2mg 2% DV; sodium 73.2mg 3% DV. Full Nutrition
Advertisement

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2004
this is the easiest recipe ever and a really good at that. it is fast and everyone i made it for loved it. Read More
(30)

Most helpful critical review

Rating: 3 stars
11/02/2004
These tasted great! However they could not be picked up to be eaten. I will make them again using 1/2 cup more of the bisket mix and possibly one more egg. My guests loved the flavor. Read More
(33)
28 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
Rating: 3 stars
11/01/2004
These tasted great! However they could not be picked up to be eaten. I will make them again using 1/2 cup more of the bisket mix and possibly one more egg. My guests loved the flavor. Read More
(33)
Rating: 5 stars
01/14/2004
this is the easiest recipe ever and a really good at that. it is fast and everyone i made it for loved it. Read More
(30)
Rating: 5 stars
08/17/2009
I took this to a cookout and it was gone in 30 minutes! I received numerous compliments and several recipe requests. I altered this recipe some as I used olive oil instead of vegetable oil and parmesan/romano cheese rather than just romano. Fabulous! Read More
(27)
Advertisement
Rating: 2 stars
05/14/2005
I followed the advise as suggested and added 1/2 c. of biscuit mix and an egg and it was easier to pick up. It took about 25 minutes to cook. However I was not impressed with this recipe. I felt it was very so-so nothing to write home about. I probably won't make it again. I took it to a picnic and it did get eaten but no one made any comments about it. Read More
(22)
Rating: 5 stars
07/07/2010
Very tasty and a great way to use up some of my over abundance of zucchini! I added 3 cloves of garlic only because we love garlic. Even the kids loved this recipe! Read More
(17)
Rating: 5 stars
08/25/2007
This is an old favorite of mine. Every zucchini season I pull this one out and enjoy it. Read More
(17)
Advertisement
Rating: 4 stars
08/01/2004
The recipe was tasty but I found that it was too delicate to pick up. I feel that it needs another egg and 20 min bake time is too short. I will try it again with these modifications. (BTW I used Bisquick) Read More
(15)
Rating: 5 stars
05/21/2012
As other reviewers have advised, I increased the baking mix to 1 1/2 cup and added two eggs. I used olive oil, a cup of cheese and 1/2 tsp cayenne. I baked it in a loaf pan for 55 minutes and after it cooled, I sliced it as thin as I could and served it with steak and salad. It was really very good, but I did make some changes from the original. Read More
(15)
Rating: 3 stars
01/15/2004
This was just OK I wouldn't make it again. Read More
(7)
Advertisement