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Zucchini Bake

Zucchini Bake recipe image
This comforting Zucchini Bake is a versatile side dish that transforms simple garden vegetables into a savory masterpiece. By combining shredded zucchini with a mix of Bisquick, eggs, and buttermilk, you create a texture that is somewhere between a savory bread and a soft casserole. The addition of grated onion and Parmesan cheese adds depth and a salty, umami kick that pairs beautifully with the mild flavor of the squash. It&# 226;€™s an excellent way to use up excess summer zucchini, offering a warm, golden crust that gives way to a tender interior. Perfect for family dinners, potlucks, or as a hearty vegetarian main course, this bake requires minimal effort but delivers maximum comfort. Serve it warm, perhaps with a side salad or alongside roasted meats for a complete meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 291.0
Dietary: Gluten-free, Vegetarian
Description
This comforting Zucchini Bake is a versatile side dish that transforms simple garden vegetables into a savory masterpiece. By combining shredded zucchini with a mix of Bisquick, eggs, and buttermilk, you create a texture that is somewhere between a savory bread and a soft casserole. The addition of grated onion and Parmesan cheese adds depth and a salty, umami kick that pairs beautifully with the mild flavor of the squash. It&# 226;€™s an excellent way to use up excess summer zucchini, offering a warm, golden crust that gives way to a tender interior. Perfect for family dinners, potlucks, or as a hearty vegetarian main course, this bake requires minimal effort but delivers maximum comfort. Serve it warm, perhaps with a side salad or alongside roasted meats for a complete meal.
Ingredients
  • 3-4 cups Shredded zucchini
  • 3 Eggs
  • 1 small Onion, grated
  • 1/3 cup Buttermilk
  • 2 tablespoon Canola oil
  • 1/2 cup Grated Parmesan cheese
  • 1 cup Bisquick or similar biscuit mix
Directions
  1. 1
    Preheat the oven to 350°F (175°C).
  2. 2
    Spray a 9-inch round pan or an 11-by-7-inch baking dish with nonstick vegetable spray; set aside.
  3. 3
    In a large mixing bowl, combine the shredded zucchini, grated onion, eggs, buttermilk, canola oil, Parmesan cheese, and biscuit mix.
  4. 4
    Stir the mixture until all ingredients are evenly incorporated and the batter is smooth.
  5. 5
    Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
  6. 6
    Bake in the preheated oven for about 1 hour, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
  7. 7
    Remove from the oven and let the bake rest for 5 minutes before cutting into 6 servings.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 291.0kcal
% Daily Value *
Total Fat 20.9g33%
Saturated Fat 7.4g37%
Cholesterol 166.7mg56%
Sodium 531.5mg23%
Total Carbohydrate 8.8g3%
Dietary Fiber 1.6g7%
Sugars 5.4g
Protein 17.7g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If your zucchini releases a lot of water, you may want to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel before mixing to prevent a soggy bake.

For a gluten-free version, substitute the Bisquick with a gluten-free biscuit mix or a blend of gluten-free flour, baking powder, and salt.

You can add other vegetables like bell peppers or spinach for extra nutrition and color.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.

Keywords: zucchini, bake, casserole, vegetarian, side dish, parmesan, onion, buttermilk, bisquick, oven, summer squash, easy dinner, comfort food, gluten-free option, homemade, simple recipe, vegetable bake, family meal, potluck, healthy baking, italian style
Read it online: https://www.chefs-mate.com/recipe/zucchini-bake-2/