This recipe can be used for the bread and vegetable with your meal and is very tasty!

Janet
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Ingredients

6
Original recipe yields 6 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 an 8x8 inch baking pan.

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  • In a large bowl, combine baking mix, cheese, garlic powder, seasoning salt, oregano, salt, pepper and parsley. Stir in onion, eggs and oil; stir well. Stir in zucchini. Pour batter into prepared pan.

  • Bake in preheated oven for 25 to 30, until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts

268.3 calories; 8.1 g protein; 15.8 g carbohydrates; 127.7 mg cholesterol; 691.8 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/01/2008
I probably shouldn't be rating this recipe because I did modify it, but the recipe with alterations made a delicous breakfast! My boyfriend said it's a keeper. I reduced the biscuit mix to 1/2 cup since i wanted it to be less bready and substituted a 1/4 cup of milk for the oil to make the dish less fattening. Finally the only other change I made was to grate the zuchinni. The dish had a wonderful light texture. Thanks for this recipe! Read More
(35)

Most helpful critical review

Rating: 3 stars
06/28/2016
I made this with sliced zucchini as the recipe called for. I didn't have parsley or season salt so I I used herbs de Provence. The substitution worked well. I was surprised how the dish stuck in the pan even with cooking spray and all that oil. I would try and use al alternative to the oil next time. The dish was ok but not fabulous. I was expecting something a little more eggy and less bready. Read More
27 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/01/2008
I probably shouldn't be rating this recipe because I did modify it, but the recipe with alterations made a delicous breakfast! My boyfriend said it's a keeper. I reduced the biscuit mix to 1/2 cup since i wanted it to be less bready and substituted a 1/4 cup of milk for the oil to make the dish less fattening. Finally the only other change I made was to grate the zuchinni. The dish had a wonderful light texture. Thanks for this recipe! Read More
(35)
Rating: 5 stars
10/28/2010
Delicious! Much better than the photo suggests. :) I made a number of changes, but I bet it's just as good as is. I used Italian seasoning instead of seasoned salt, fresh parsley instead of dry (so doubled it), 1/2 C Colby Jack instead of a 1/4 C Swiss, only 1/2 Bisquick, mostly milk instead of oil (but a little oil), and grated one zucchini instead of slicing both. Also added a 1/4 tsp of dill weed and 1/4 tsp of ground mustard. Wound up cooking it for about 40 minutes in an 8in pie dish. Both of my guests talked about it throughout the meal and asked repeatedly for the recipe. One commented how she now knew what to make for brunch for her vegetarian roomie. Read More
(21)
Rating: 5 stars
06/15/2008
I am so impressed with this recipe. I wasn't sure how it was going to work out--I used my smallest zucchinis and it still looked like too much zuc to bread, but it worked out beautifully. It's perfectly spiced and seasoned, the baking time is perfect for the zucs to come out moist and not slimy. The bread is a nice egg bread. It was really delicious. I sliced the zucs as thin as I could get them--I'm no chef, so the slices were rustic rather than paper. So let's call them 1/8" slices, and rounds. I grated the parmesan off a block I had around, rather than using the stuff from a shaker. I didn't have any seasoning salt, so I used paprika and some other stuff with a little salt. My kids ate it and my husband liked it, so it's a keeper in my book. Read More
(16)
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Rating: 4 stars
05/03/2014
Zucchini Brunch Bake Haiku: "SO close to 5 stars! A few things should be reduced. But darn, this is good!!" First time made this as directed, and found the zucchini hunks too chunky, the biscuit mix too bread-ey, and the oil, well, just too oil-ey. Went back and read reviews, and changed accordingly; i.e. grated the zucchini and wringed out liquid, halved the baking mix, reduced the oil and added milk (oh, and for a carnivore, added some leftover cubed Easter ham), and ohhhwowohhhwow, this was good! After it sat at room temp., eating a square was like picking up a savory "brownie", and microwaved the next day, just as good. Can't wait to make again w/ a whole slew of veggie, meat and cheese variations that I have in my mind grapes! Read More
(7)
Rating: 5 stars
02/04/2003
this recipe is very delicious, however, you need to adjust the baking time to 85 - 90 minutes, which is lightly golden brown & toothpick comes out clean. Our oven temperature is a perfect 350. Excellent warmed up next day in the microwave! Read More
(7)
Rating: 4 stars
07/27/2007
Really enjoyed this! I added a little extra parmesan and doubled the spices called for, and it came out nice and flavorful! Read More
(6)
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Rating: 4 stars
04/12/2010
Not bad. Very tasty...reminds me of quiche. If you like quiche you'll like this. Read More
(6)
Rating: 5 stars
07/09/2009
I helped my 5 year old make it with 1 zucchinni and 1 yellow crookneck squash. She can't used a sharp knife so we grated it instead. Baked up nicely with a light quiche-like texture in a glass 8x8 pan. Read More
(5)
Rating: 5 stars
08/04/2009
I made this for my Mom group - it turned out great. I substituted shredded Colby for the parmesan and also shredded zucchini. I upped the serving to 8 and added 2 Tbls of sour cream. I also used a little chipotle pepper with the spices - lovely! Read More
(5)
Rating: 3 stars
06/28/2016
I made this with sliced zucchini as the recipe called for. I didn't have parsley or season salt so I I used herbs de Provence. The substitution worked well. I was surprised how the dish stuck in the pan even with cooking spray and all that oil. I would try and use al alternative to the oil next time. The dish was ok but not fabulous. I was expecting something a little more eggy and less bready. Read More