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Zucchini Parmesan Appetizer

Zucchini Parmesan Appetizer

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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.)

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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:
  • 91 mg
  • 30%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

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.
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Reviews

Cetta
24
11/1/2008

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
22
4/20/2009

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
7/14/2004

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!