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Home » Zucchini Bake

Zucchini Bake

April 22, 2014 by Nicole Crocker 3 Comments

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This delicious Zucchini Bake is an easy recipe to put together when you need a quick appetizer. Place bite sized pieces on a platter with some greens for an elegant presentation. Zucchini Bake

My mom loves to make this Zucchini Bake recipe all year round and serves it in different ways but her favorite is to serve it in bite sized pieces as an appetizer. With the combination of kielbasa, bacon and cheese I think it makes a nice addition to a brunch menu as well.

Our home is located on a beautiful lake in the town we live in. We belong to the lake association which holds different events throughout the year. One of theses events is the annual rafting party. Everyone congregates on their boats in an area of the lake, anchors and boat hops! Party goers bring different tasty treats to share at this fun floating party. This Zucchini Bake recipe is usually on my moms list. Over the years she has received many requests for this recipe, so here it is. Hope you enjoy it!Zucchini Bake


Zucchini Bake
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Zucchini Bake

This delicious Zucchini Bake is an easy recipe to put together when you need a quick appetizer. Place bite sized pieces on a platter with some greens for an elegant presentation. 
Course Appetizer
Cuisine American
Prep Time 10 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour
Servings 25 pieces
Calories 126kcal
Author Nicole Crocker

Ingredients

  • 4 Cups Zucchini diced
  • 1 Cup Kielbasa chopped casing removed
  • 1/2 Cup Bacon or bacon bits cooked and crumbled
  • 1/2 Cup Canola oil
  • 5 Large eggs
  • 1 Large onion diced
  • 3 Cloves Garlic finely chopped
  • 1/4 Cup Parmesan cheese
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/4 Cup Chopped fresh italian parsley
  • 1 1/2 Cup Bisquick mix

Instructions

  • Preheat oven to 350 degrees F. Grease and 8x8 baking dish.
  • Mix all ingredients except for the Bisquick in a large mixing bowl. Once well combined, gradually add Bisquick to incorporate. Pour into baking dish and bake for 45-50 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool for 1/2 hour before cutting.

Nutrition

Serving: 1piece | Calories: 126kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 255mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 4.1mg | Calcium: 36mg | Iron: 0.6mg


Zucchini Bake

 

Filed Under: Appetizers, Breads, Breakfast, Vegetables

Comments

  1. Winnie says

    March 2, 2015 at 6:49 pm

    It looks wonderful!! A huge slice with green salad and it’s the perfect dinner for me 🙂

    Reply
  2. Mary Green says

    May 1, 2018 at 8:59 pm

    I’m going to try it at our next outing, May 30th

    Reply
    • Nicole Crocker says

      May 8, 2018 at 11:40 am

      Awesome Mary! Enjoy!

      Reply
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    Welcomeabout me

    Hi, I’m Nicole. Welcome to my site. I hope you enjoy trying some of my family’s favorite recipes. There have been many wonderful memories that were created around our family table as we shared some of these meals. Pull up a chair and enjoy!

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