Zucchini Brunch Bake

Zucchini Brunch Bake

16 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Janet

“This recipe can be used for the bread and vegetable with your meal and is very tasty!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
  2. In a large bowl, combine baking mix, cheese, garlic powder, seasoning salt, oregano, salt, pepper and parsley. Stir in onion, eggs and oil; stir well. Stir in zucchini. Pour batter into prepared pan.
  3. Bake in preheated oven for 25 to 30, until a toothpick inserted into center of the loaf comes out clean.

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Reviews (16)

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I probably shouldn't be rating this recipe because I did modify it, but the recipe with alterations made a delicous breakfast! My boyfriend said it's a keeper. I reduced the biscuit mix to 1/2 cup since i wanted it to be less bready and substituted a 1/4 cup of milk for the oil to make the dish less fattening. Finally the only other change I made was to grate the zuchinni. The dish had a wonderful light texture. Thanks for this recipe!



Delicious! Much better than the photo suggests. :) I made a number of changes, but I bet it's just as good as is. I used Italian seasoning instead of seasoned salt, fresh parsley instead of dry (so doubled it), 1/2 C Colby Jack instead of a 1/4 C Swiss, only 1/2 Bisquick, mostly milk instead of oil (but a little oil), and grated one zucchini instead of slicing both. Also added a 1/4 tsp of dill weed and 1/4 tsp of ground mustard. Wound up cooking it for about 40 minutes in an 8in pie dish. Both of my guests talked about it throughout the meal and asked repeatedly for the recipe. One commented how she now knew what to make for brunch for her vegetarian roomie.



I am so impressed with this recipe. I wasn't sure how it was going to work out--I used my smallest zucchinis and it still looked like too much zuc to bread, but it worked out beautifully. It's perfectly spiced and seasoned, the baking time is perfect for the zucs to come out moist and not slimy. The bread is a nice egg bread. It was really delicious. I sliced the zucs as thin as I could get them--I'm no chef, so the slices were rustic rather than paper. So let's call them 1/8" slices, and rounds. I grated the parmesan off a block I had around, rather than using the stuff from a shaker. I didn't have any seasoning salt, so I used paprika and some other stuff with a little salt. My kids ate it and my husband liked it, so it's a keeper in my book.

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Amount Per Serving (6 total)

  • Calories
  • 268 cal
  • 13%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 15.8 g
  • 5%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 145 mg
  • 48%
  • Sodium
  • 692 mg
  • 28%

Based on a 2,000 calorie diet



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Potato, Rice and Zucchini Bake


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Easy, Cheesy Zucchini Bake