Zucchini Appetizer

Zucchini Appetizer

17 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Connie Malagrino
Recipe by  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!”

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Adjust Servings

Original recipe yields 5 cups



  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 (17)

Rate This Recipe


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.



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



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!

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Amount Per Serving (40 total)

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

Based on a 2,000 calorie diet



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Zucchini Crisp


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Best Zucchini Appetizer