Zucchini-Parmesan Bake

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Test Kitchen Approved
When my garden is overflowing with zucchini, I turn to this recipe as a tasty way to use it up. — Shannon Davis, Mason, Michigan

Ingredients

  • 3 large eggs
  • 1/2 cup canola oil
  • 3 cups shredded zucchini (about 1 pound)
  • 1 cup reduced-fat biscuit/baking mix
  • 1/2 cup shredded Parmesan cheese

Directions

  1. Preheat oven to 375°. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients.
  2. Transfer to a greased 10-in. ovenproof skillet. Bake 25-30 minutes or until golden brown.

Nutrition Facts

1 piece: 314 calories, 24g fat (4g saturated fat), 111mg cholesterol, 387mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 8g protein.

When my garden is overflowing with zucchini, I turn to this recipe as a tasty way to use it up. — Shannon Davis, Mason, Michigan
Recipe Creator

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