Zucchini Brunch Bake

"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 s..." See moreince 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!"

"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 perfect..." See morely 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."

"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..." See more 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."