ZUCCHINI PARMESAN APPETIZER
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.)
Provided by Jean
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 16.8 g, Cholesterol 78.9 mg, Fat 14.9 g, Fiber 3.6 g, Protein 9.5 g, SaturatedFat 8.3 g, Sodium 227 mg, Sugar 5.7 g
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Aziz Tofic
[email protected]Would make again.
Hom Karki
[email protected]Not bad!
Odunayo Bolakale
[email protected]Meh.
Shamsa Ali
[email protected]Overall, I thought these zucchini Parmesan appetizers were just okay. They were easy to make, but I didn't think they were anything special.
Cam Pedrick
[email protected]The zucchini Parmesan appetizers were a bit greasy for my liking. I think I would try baking them instead of frying them next time.
Nirmala Nirmala
[email protected]These zucchini Parmesan appetizers were a little bland for my taste. I think I would add some garlic and Italian seasoning next time.
Riley robinson
[email protected]I loved the combination of flavors in these zucchini Parmesan appetizers. The zucchini was sweet, the Parmesan cheese was salty, and the breadcrumbs added a nice crunch.
Cosmas Too
[email protected]These zucchini Parmesan bites were a great way to use up some extra zucchini from my garden. They were easy to make and very tasty.
Delilah Fabian
[email protected]I'm not usually a fan of zucchini, but these zucchini Parmesan appetizers were amazing! The zucchini was so tender and the Parmesan cheese was perfectly melted.
Bob The Bob
[email protected]These zucchini Parmesan bites were easy to make and turned out great! I used panko breadcrumbs instead of regular breadcrumbs and they were extra crispy.
Moiz Baloxh
[email protected]I made these zucchini Parmesan appetizers for my family and they were a big hit! Everyone loved them, even my picky kids.
anne love
[email protected]These zucchini Parmesan bites were delicious! The zucchini was perfectly cooked and the Parmesan cheese was melted and gooey. I loved the crispy breadcrumb coating.
Anita Paudel
[email protected]This zucchini Parmesan appetizer was a hit at my party! They were so easy to make and everyone loved them. I will definitely be making them again.