Zucchini Parmesan Appetizer

Zucchini Parmesan Appetizer

8 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 50 m
Jean
Recipe by  Jean

“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.)”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

Share It

Reviews (8)

Rate This Recipe
Cetta
24

Cetta

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 onions, tomato sauce and sausage), so I searched to find something different. I found this recipe and tried it. My family loved it. We ate the entire pan in one night. I did change one thing: I used Italian seasoned bread crumbs and not white plain and I baked it in a baking pan so the batter was a little thinner than if I used a casserole dish. I also shredded prosciotto over the top and that made it a little extra special. (add about 5 - 10 min before it's done). I made it another time with pepperoni on top, which was added about 5 minutes before it was done. Now that the season is over, my family actually had me BUY zucchini just so I could make it again.

jessica
21

jessica

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 bread crumbs. I omitted the basil, and used parmesan romano. This isn't a bad recipe all on its own, but I feel it needed doctored up... what you choose to do as far as fixing it up really will depend on your own preferences, but it has lots of room to grow.

queen of corn
15

queen of corn

What a tasty way to use some of the abundance of zucchini many are experiencing! My husband and I loved it. I also added a splash of cayenne pepper sauce for a little kick. I can't wait to make it again!

More Reviews

Similar Recipes

Grilled Garlic Parmesan Zucchini
(165)

Grilled Garlic Parmesan Zucchini

Zucchini Parmesan
(167)

Zucchini Parmesan

Sesame Parmesan Zucchini
(141)

Sesame Parmesan Zucchini

Zucchini Cheese Garlic Appetizer
(94)

Zucchini Cheese Garlic Appetizer

Best Zucchini Appetizer
(75)

Best Zucchini Appetizer

Parmesan Fried Zucchini
(25)

Parmesan Fried Zucchini

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 229 cal
  • 11%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 16.8 g
  • 5%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Grilled Parmesan Zucchini

>

next recipe:

Best Zucchini Appetizer