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Rating: 4.13 stars
24 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

This savory zucchini bake, filled with cheese and veggies, is a great side dish with any meal. It also makes a great snack or appetizer.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
10 mins
total:
55 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

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  • Combine biscuit mix, Parmesan cheese, mozzarella cheese, parsley, oregano, basil, and salt in a bowl. Mix eggs, oil, and onion in a bowl. Stir biscuit mixture into egg mixture until just combined; fold in zucchini and pepperoni. Transfer to baking dish.

  • Bake in preheated oven until golden brown and set, 30 to 35 minutes. Allow to cool slightly and cut into squares.

Nutrition Facts

173 calories; protein 6.1g; carbohydrates 6.7g; fat 13.7g; cholesterol 58.4mg; sodium 366mg. Full Nutrition
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Reviews (18)

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Most helpful positive review

Rating: 4 stars
08/25/2013
I liked the basis of this recipe. It did need some additional "flavor". I added some fresh finely minced garlic, 2 cloves & red Pepper flakes. I used a cheese biscuit mix (MC). I lightly sauteed 1/2 an onion & drained in on a paper towel. Sometimes, often, onions w/release liquid in the baking process & make things soggy. Dry parmesan usually helps but I added an additional egg & some extra sharp cheddar(1/3 cup in the mix & about the same on top after the last 5 minutes). I did not put in the pepperoni in. We have some vegi people at our Nature Center. Eggs are ok, but the meat stuff isn't. It turned out a hit anyway at my Nature Center & my husband's work. Read More
(14)

Most helpful critical review

Rating: 2 stars
08/13/2012
2 stars partly because it doesn't exactly tell you how much zucchini to use but also because the incredibly soggy texture of the outcome. Is it 3 little store-bought zucchini or 3 big zucchini from the garden? I made a half batch and grated one good-sized garden variety that yielded 2.5 cups or so grated which I squeezed as much excess liquid out as I could. Once baked golden brown in the top sides and bottom I topped with some shredded cheddar and baked a few minutes to melt the cheese. They smelled wonderful but when I cut in they were completely soggy underneath. I tried to bake a little longer but it didn't help. Maybe they're supposed to be that way like a corn pudding as opposed to corn bread you know? I ate the browned edges and the flavors are yummy but the super-soggy texture did not work for us sorry. Read More
(23)
24 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 2 stars
08/12/2012
2 stars partly because it doesn't exactly tell you how much zucchini to use but also because the incredibly soggy texture of the outcome. Is it 3 little store-bought zucchini or 3 big zucchini from the garden? I made a half batch and grated one good-sized garden variety that yielded 2.5 cups or so grated which I squeezed as much excess liquid out as I could. Once baked golden brown in the top sides and bottom I topped with some shredded cheddar and baked a few minutes to melt the cheese. They smelled wonderful but when I cut in they were completely soggy underneath. I tried to bake a little longer but it didn't help. Maybe they're supposed to be that way like a corn pudding as opposed to corn bread you know? I ate the browned edges and the flavors are yummy but the super-soggy texture did not work for us sorry. Read More
(23)
Rating: 4 stars
08/25/2013
I liked the basis of this recipe. It did need some additional "flavor". I added some fresh finely minced garlic, 2 cloves & red Pepper flakes. I used a cheese biscuit mix (MC). I lightly sauteed 1/2 an onion & drained in on a paper towel. Sometimes, often, onions w/release liquid in the baking process & make things soggy. Dry parmesan usually helps but I added an additional egg & some extra sharp cheddar(1/3 cup in the mix & about the same on top after the last 5 minutes). I did not put in the pepperoni in. We have some vegi people at our Nature Center. Eggs are ok, but the meat stuff isn't. It turned out a hit anyway at my Nature Center & my husband's work. Read More
(14)
Rating: 5 stars
06/28/2012
Delicious! My family loved it! Read More
(8)
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Rating: 4 stars
11/11/2014
Baked Zucchini Squares Haiku: "Sweat the zucchini, to avoid the sogginess. Skipped pepperoni." Halved this recipe as a side dish for 4 salmon cakes (Chef John's recipe), and prepared it in an 8" square dish, and my zucchini was large-ish. I let the grated zucchini and chopped onion drain in a dish towel-lined colander for a few hours, squeezing out excess moisture b4 mixing it into the other ingredients. Other than that part of the preparation (and not using pepperoni), I stuck to the recipe. It was a nice, light side dish, and honestly, tasted better the following morning re-heated for breakfast. I think making it again, I'd add a shake of crushed red pepper and some mushrooms (that I would lightly-sautee w/ the onions b/c the one thing we didn't care for in this was the raw onions.) Read More
(4)
Rating: 4 stars
09/03/2012
This is a great way to use up zucchini from the garden. Unfortunately mine were huge and I didn't realize how tough the peel was. I should have peeled it before using in the recipe. Next time it will be better. Read More
(3)
Rating: 4 stars
09/21/2012
good! used 1/3C olive oil & closer to 1C turkey pepperoni--baked till golden. really had that pizza taste! great way to use zucchini that isn't a sweet dish Read More
(3)
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Rating: 3 stars
09/21/2013
I was hoping this would be a good use for some of the zucchini I have but I found it to lack flavor. The pepperoni just didn't have the punch to make this a recipe worth repeating. It was not soggy as some reviewers have said but it definitely needed something more. Read More
(3)
Rating: 5 stars
08/07/2014
I prepared this recipe last year and it was delicious. This recipe does not give accurate amounts of zucchini and I failed to note how much zucchini I used. I an making this recipe again and still do not know how much to use so I am going to grate and use 1 to 1-1/2 cups. Last time instead of the dried herbs I used the ALL herbs in my garden. I minced fresh parsley basil rosemary thyme sage and oregano and used a total of 4 tablespoons of the mixed minced herbs. Read More
(1)
Rating: 3 stars
07/30/2015
Used 3 med zucchini. Would cut back next time cause it was way too moist. Maybe use more baking mix? Also put cheddar on top and used more cheese than called for. Taste was okay just didn't care for texture. Also had to bake at 375 F as nothing was happening at 350 F Read More
(1)