Zucchini Parmesan Appetizer

Zucchini Parmesan Appetizer

9

"This recipe is both easy and tasty. Be sure to use freshly grated Parmesan cheese, and not the kind that comes in a can. It will make all the difference! Serve at room temperature. (Note: 1 tablespoon of dried basil may be substituted for the fresh that is called for.)"

Ingredients

1 h 50 m {{adjustedServings}} servings 229 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place zucchini in a pot with about 1 inch of water. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain zucchini and transfer to a large bowl. Mash with a fork, then transfer to a fine mesh strainer or sieve, pressing to release excess water. Return to mixing bowl.
  3. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add onion and garlic, and cook until lightly browned being careful not to burn the garlic. Remove from heat, stir into the zucchini. Mix in the eggs, Parmesan cheese, bread crumbs, and basil. Season with salt and pepper.
  4. Butter an 8 inch square baking dish with remaining butter. Pour the zucchini mixture into the dish, and spread evenly. Bake in the preheated oven until firm in the center and lightly browned on top, about 45 minutes. Allow to cool, cut into squares, and serve.
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Reviews

9
  1. 10 Ratings

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I have to disagree with the other reviews posted here. We have a very large garden that yields so many zucchini, I give them away. I was so tired of the same old "gambotto" (zucchini with onio...

Great potential with this recipe. I did change some things though the second time I made it... First off, I used salted butter. than, I used 2 (smaller sized) red onions. Next, I used seasoned b...

I LOVE zucchini and I've used these ingredients many times but so differently. I shred the zucchini, cover with 1/2 tsp of salt and let drain for 15 min. (no cooking). Then mix everything tog...