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Zucchini-Parmesan Bake

4.5 | 14 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Shannon Davis, Mason, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

When my garden is overflowing with zucchini, I turn to this recipe as a tasty way to use it up. — Shannon Davis, Mason, Michigan

TEST KITCHEN APPROVED

Zucchini-Parmesan Bake

4.5 | 14 Reviews Add your review
Yield:6 servings
Prep:5 min
Cook:25 min
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Ingredients

  • 3 large eggs
  • 1/2 cup canola oil
  • 3 cups shredded zucchini (about 1 pound)
  • 1 cup reduced-fat biscuit/baking mix
  • 1/2 cup shredded Parmesan cheese
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Directions

  1. Preheat oven to 375°. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients.
  2. Transfer to a greased 10-in. ovenproof skillet. Bake 25-30 minutes or until golden brown.

Nutrition Facts

1 piece: 314 calories, 24g fat (4g saturated fat), 111mg cholesterol, 387mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 8g protein.
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