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Cheesy Baked Zucchini

(6 Votes)
Cheesy Baked Zucchini
15 Min
25 Min

Looking for a way to share all of your fresh summer zucchini with friends? Bake up this Cheesy Baked Zucchini. This is the perfect dish to bring along to a summer potluck, 'cause it can be cut into squares and served alongside other summertime favorites!

What You'll Need

  • 4 cups shredded zucchini
  • 1 cup biscuit baking mix
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped scallion
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1 clove garlic, minced
  • 1/2 cup vegetable oil
  • 4 eggs

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large bowl, combine all ingredients; mix well. Pour into baking dish.
  3. Bake 25 minutes, or until golden brown. Cut into squares and serve.


If you're a fan of zucchini, then you'll love our collection of Garden-Fresh Zucchini Recipes!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made this just as the recipe states, 1/2 cup vegetable oil and the only thing different I did was I drained the zucchini well and patted it dry with paper towels. It is a delicious recipe that I will be making all summer long, or until my zucchini runs out!!!

Try 1/2 apple sauce and 1/2 oil! I do this with broccoli and cheddar, and spinach and swiss.

This recipe uses 1/2 cup of veggie oil...can I use less or substitute something healthier?

Hi there! you can use a healthier oil if you wish. The test kitchen suggests about 1/4 cup. Enjoy!

Recipes like this make me smile because I've always got a bunch of zucchini and never know what to do with it. I'm trying to imagine what this would taste like and nothing comes to mind but a cheesy quiche with vegetables in it. I assume you're supposed to drain the water from the zucchini before adding it to the ingredients...or does this dish need the added moisture?

No reason to drain the water from the zucchini. :)

This is a great recipe to help use up all the zucchini your garden gives you. This makes a great side dish or appetizer. When I serve it as an appetizer, I use marinara or pizza sauce for dipping. I keep this recipe in two of my files zucchini recipes, and easy Bisquick recipes.

I love this recipe since you get the fresh and elegant flavor of a zucchini quiche, without the added steps of making a from scratch pie crust. Depending on wet your zucchini is after you shred it, (sometimes they can hold on to a lot of moisture - especially the really big ones) I might squeeze some of the liquid out of it using a tea towel.


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