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Zippy Zucchini

Zippy Zucchini

Susan Sunderman

This will help take care of the zucchini that seem to multiply overnight! Even the kids enjoy this one!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 960 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 minutes. Serve warm.
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Reviews

AANDLH
36
8/27/2005

I have made this a few times--one time I substituted a different cheese (tasted much better to me with the Parmesan) and one time I intentionally made the zucchini chunkier (so so much better if they're thinly sliced as directed). So I prefer this recipe as is! My preschooler helps me make it, it's so easy.

COOKER476
35
8/23/2005

This turned out to be a very good side dish, and reviewers helped to make that happen. I only made 1/2 of the original recipe, and for my 1/2 recipe I only used 1/8 cup of oil. Used lower fat Bisquick, and added garlic powder and liquid hot pepper sauce (for a little kick). Also sprinkled the top with black pepper. Omitted any salt and didn't miss it (plenty of sodium in the Bisquick and cheese!). Do try this. It is GOOOD!!!

BARBIE0492
17
8/29/2002

I thought this recipe was very godd. My husband said it needed a little kick. I will make again and add a kick!