Basically a casserole-type dish that is delicious when served right out of the oven, or even at room temperature. Leftovers can be reheated in the microwave and are good the next day, too. A wonderful side with burgers off the grill or as a quick main course with the addition of cubed ham or cooked, cubed chicken.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • In a large bowl, toss zucchini with baking mix until well coated. Add beaten eggs, melted butter, and Parmesan and mozzarella cheeses. Using a large spoon or your hands, work mixture together until well blended. Add onion, garlic, oregano, parsley, salt, and pepper, and mix again. Spread mixture into a 13x9 inch baking pan.

  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean and top is golden brown. Serve warm or at room temperature.

Nutrition Facts

261 calories; 19.3 g total fat; 134 mg cholesterol; 599 mg sodium. 13.6 g carbohydrates; 9.5 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/11/2006
This was good. Next time I will cook the onions a bit first since they were too crunchy for my taste. Also there is no need for all of the steps in layering the mixing. I coated the zucchini and then just added all the rest together. Next time also I will add more zucchini and maybe one less egg...a little too eggy. and don't be afraid to add some more garlic and cayenne...makes it super tasty. With a few changes this is a very delicious and special way to do zucchini. Read More
(7)

Most helpful critical review

Rating: 1 stars
06/19/2005
I just did not like this recipe at all. I was disappointed because I love zucchini and was looking forward to trying this. I served it with fried chicken mashed potatoes and gravy and hardly anyone ate this zucchini recipe. I think it was the biscuit mix in it that I just didn't like. Read More
(3)
31 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
09/11/2006
This was good. Next time I will cook the onions a bit first since they were too crunchy for my taste. Also there is no need for all of the steps in layering the mixing. I coated the zucchini and then just added all the rest together. Next time also I will add more zucchini and maybe one less egg...a little too eggy. and don't be afraid to add some more garlic and cayenne...makes it super tasty. With a few changes this is a very delicious and special way to do zucchini. Read More
(7)
Rating: 4 stars
09/11/2006
This was good. Next time I will cook the onions a bit first since they were too crunchy for my taste. Also there is no need for all of the steps in layering the mixing. I coated the zucchini and then just added all the rest together. Next time also I will add more zucchini and maybe one less egg...a little too eggy. and don't be afraid to add some more garlic and cayenne...makes it super tasty. With a few changes this is a very delicious and special way to do zucchini. Read More
(7)
Rating: 5 stars
12/20/2004
This dish was awesome. I made it for the first time for our Christmas dinner and everyone loved it. Read More
(5)
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Rating: 5 stars
10/09/2012
I've made this so many times as a side dish or a finger food cold (cut into squares). It is always a hit. Recipe should read '3 cups of grated zucchini'. A half cup of veggie oil is better then all that butter too. And 1 tsp of oregano would improve the flavor more. After adding everything I use my mixer to mix things up and spoon into a butter 9x13 glass pan for 30 mins at 350 deg. It's a never fail for me...this was my Mom's recipe from her Mother:o). Read More
(4)
Rating: 4 stars
07/25/2011
This was tasty but an bit on the greasy side. I'd recommend cutting back on the butter. Otherwise this is a nice side dish as is. Read More
(4)
Rating: 5 stars
10/08/2007
Our family loved this one. Evidently my zucchini was smaller that those intended by the author though becuase I used an 11x7 baking dish and it came out just right. I also doubled the amount of both cheeses. I found out mid-prep that I'd used up all my fresh parsley so I threw in a little fresh cilantro dried parsley and lemon zest. I'll definitely do it again but use the fresh parsley. I also chose to reduce the amount of butter to 2T and simply stirred in the softened butter rather than fussing with melting it. With the additional cheese I found that it needed to go about 40-45 minutes in the oven. We all agreed that the brown edges were the best part and the middle wasn't soggy at all. What a great way to use end-of-season zucchini bounty! Read More
(4)
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Rating: 1 stars
06/18/2005
I just did not like this recipe at all. I was disappointed because I love zucchini and was looking forward to trying this. I served it with fried chicken mashed potatoes and gravy and hardly anyone ate this zucchini recipe. I think it was the biscuit mix in it that I just didn't like. Read More
(3)
Rating: 4 stars
06/07/2012
We absolutely LOVED this! I tweaked the recipe a little. I substituted water for some of the butter and I used more cheese and maybe a little more zucchini than it called for. It turned out like a delicious rich-yet-not-too-dense quiche. YUM! Read More
(3)
Rating: 3 stars
10/29/2012
If I could I would do 3 1/2 stars for this recipe. It was okay for our dinner (I added chicken per the submitter's suggestion) but I don't think I will make it again. I felt the texture was a little too eggy and there was too much oregano for me. When I made this I shredded my zucchini and used cheddar cheese. Read More
(2)
Rating: 5 stars
07/14/2006
Served this last nite at a meeting and it was a hit. I used both mozzarella and cheddar cheese I didn't measure just sprinkled in. Read More
(2)