Wonderful little biscuits filled with cooked zucchini and cheese. Garlic and herbs round out the flavor nicely.
I made this recipe for a "Zuccini Fest" our church put together. It went overall incredibly well and was so quick and easy to make. You literally just throw all the ingredients together and bake! My husband who hates zucchini even found himself going back for seconds! Yummy! - 13 Aug 2001 (Review from Allrecipes US | Canada)
I have made this receipe several times with rave reviews and many requests for the recipe. For those who have commented on the sogginess - zucchini can vary greatly as to its moisture content; therefore you have to adjust your baking time accordingly. It is best if it is let to set at least 15 minutes before serving. It is also very good cold or reheated in the microwave. The garlic can very easily be adjusted more or less as to your taste. I love it just the way it is written. Thanks for the great recipe. - 11 Jul 2007 (Review from Allrecipes US | Canada)
Well done Northernlights! I will make this again and again! The next time I am going to bake it in a mini- muffin pan for easy munching. Ps. I was out of Bisquick so I went back to the basics and used this biscuit recipe instead of the Bisquick. "Bisquick" Substitute Yield: 1 cup 1 cup flour 1-1/2 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon shortening Combine all ingredients and use as a substitution for Bisquick - 08 Jun 2010 (Review from Allrecipes US | Canada)