Zucchini Hot Dish

READY IN: 50mins
Top Review by Jo Ann L

As I was making this, I realized why I was probably attracted to it: it's a lot like one of my own recipes, only with cheddar cheese instead of parmesan. Turns out I like it both ways, and the carrot is a nice addition. I put in 2 carrots instead of one, and still didn't feel that there was too much against the quantity of the other ingredients. Two comments on seasoning: I don't like garlic and I usually don't add salt to dishes like this with a good bit of sodium in them already. So I looked for a seasoning that would be compatible with the other ingredients, and wound up adding 1/2 tsp. of basil; I don't know how it would compare to the original recipe, but it tasted fine to me. Also, personal preference, I found the pepper taste too strong and will cut the amount in half next time. I used the low fat Bisquick and it worked well. I also used sharp cheddar and upped the amount to 1 c.; I may even put another quarter-cup in next time, as I couldn't taste the cheese very much-although cutting down on the pepper may help that as well.

Ingredients Nutrition


  1. Combine all ingredients and pour into greased casserole or baking dishes.
  2. Bake 350 degrees for 30 to 35 minutes or until golden brown.
  3. Can also be used as a vegetable side dish for chicken or meatloaf.

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