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Zucchini Appetizer

Zucchini Appetizer

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Connie Malagrino

Enjoy these little biscuits stuffed with zucchini, cheese and herbs at your next party or picnic. This recipe is a great way to use some of the extra zucchini growing in the garden!

Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, stir together the baking mix, vegetable oil, dried parsley, pepper, garlic, egg, Romano cheese, salt and zucchini. Pour the mixture into a lightly greased 8x12 inch pan.
  3. Bake 20 minutes, or until golden brown. Cut into squares and serve.
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Reviews

SHELEINTO
31
11/1/2004

These tasted great! However, they could not be picked up to be eaten. I will make them again using 1/2 cup more of the bisket mix and possibly one more egg. My guests loved the flavor.

LINDA4970
30
1/14/2004

this is the easiest recipe ever and a really good at that. it is fast and everyone i made it for loved it.

lazyguinevere
25
8/17/2009

I took this to a cookout and it was gone in 30 minutes! I received numerous compliments and several recipe requests. I altered this recipe some, as I used olive oil instead of vegetable oil, and parmesan/romano cheese rather than just romano. Fabulous!