Skip to content

Type what you have

Cook with

zucchini ×
Zucchini Pizza Bites
Snack American

Zucchini Pizza Bites

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Spread zucchini slices in 1 layer on the prepared baking sheet.
  3. 3 Bake in the preheated oven until zucchini is tender, about 15 minutes.
  4. 4 Spoon pizza sauce over each zucchini slice and top with pepperoni and mozzarella cheese. Sprinkle herbs over each.
  5. 5 Bake in the preheated oven until cheese is melted, about 5 minutes more.

By Sara Bellum

Our Favourite Zucchini Bread
Snack

Our Favourite Zucchini Bread

Prep
15 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat oven to 350 degrees F (175 degrees C).
  2. 2 Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove as much liquid as possible. Set aside. Mix flour, baking powder and baking soda until blended.
  3. 3 Beat cream cheese, Miracle Whip and sugar in large bowl with mixer until blended. Add egg; mix well. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, apricots and nuts.
  4. 4 Pour into 8x4-inch loaf pan sprayed with cooking spray.
  5. 5 Bake 50 to 55 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes. Remove from pan to wire rack; cool completely.

By PHILADELPHIA Cream Cheese

Zucchini Banana Multi-Grain Bread
Snack

Zucchini Banana Multi-Grain Bread

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 400 degrees F. Prepare Multi-Grain Medley according to package directions. Coat a loaf pan with non-stick cooking spray.
  2. 2 In a large bowl whisk together eggs, sugar and banana. Stir in rice, oil, milk, vanilla, zucchini (should be about 1 1/2 cups of grated zucchini) and walnuts. Add baking mix and stir just until all ingredients are combined. Pour mixture into prepared pan.
  3. 3 Bake 45 minutes, or until toothpick inserted in center comes out clean.
  4. 4 Cool 10 minutes then remove from pan and cool on rack.

By Minute Rice

Pickled Squash
Snack American

Pickled Squash

4.7

Prep
30 min
Cook
25 min
Total
295 min

Instructions

  1. 1 Combine squash, onions, and bell pepper in a large aluminum-free pot; cover with salt. Set aside to release liquid, stirring occasionally, 2 hours.
  2. 2 Bring sugar, vinegar, mustard seeds, turmeric, and celery seeds to a boil in a medium saucepan. Strain and discard solids from briny liquid; pour liquid over salted vegetables in the pot. Set aside for 2 hours more.
  3. 3 Meanwhile, inspect four (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled squash is ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Bring vegetable mixture to a boil. Reduce heat; simmer, about 5 minutes.
  5. 5 Pack vegetable mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove jars from the stockpot; set aside, several inches apart, and cool. Once cool, press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TAXIDERMYCHICK

Farmer's Market Corn Toss
Snack American

Farmer's Market Corn Toss

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
  2. 2 Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.

By Firebal

Fried Zucchini Sticks
Snack American

Fried Zucchini Sticks

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  2. 2 Whisk buttermilk and eggs together in a shallow dish. Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in a separate shallow dish.
  3. 3 Dip zucchini sticks into egg mixture; roll in bread crumb mixture to coat. Dip back into egg mixture; roll in bread crumb mixture again.
  4. 4 Lower breaded zucchini sticks carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on a large paper-towel-lined plate.

By Emo G

Vegan Oven-Fried Zucchini Sticks
Snack American

Vegan Oven-Fried Zucchini Sticks

4.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread olive oil on a large baking sheet.
  2. 2 Mix water and soy flour together in a bowl to form a thick, pancake-like batter.
  3. 3 Stir bread crumbs, herbes de Provence, garlic powder, salt, pepper, and cayenne pepper together on a shallow plate.
  4. 4 Dip zucchini spears into the batter. Roll in bread crumb mixture to coat. Place spears cut-side down on the prepared baking sheet, all facing the same direction.
  5. 5 Bake in the preheated oven until lightly golden, about 10 minutes. Turn to other cut side and bake for 10 minutes. Turn spears so they are skin-side down; continue baking until browned, about 5 minutes more.
  6. 6 Transfer zucchini spears to a platter. Serve with vegan mayonnaise and ketchup.

By SadieTheVeganLady

Ellen's Lemon Zucchini Bread
Snack American

Ellen's Lemon Zucchini Bread

4.6

Prep
30 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle 1 teaspoon sugar onto the bottom and sides of the greased pans.
  2. 2 Beat 2 cups sugar, oil, eggs, lemon zest, lemon extract, and vanilla extract together in a large bowl until well combined. Whisk flour, salt, baking soda, and baking powder together in a separate bowl until well mixed; add to sugar-lemon mixture and stir until batter is thick. Fold in zucchini until incorporated. Divide batter between the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool loaves in the pans for 10 minutes before removing to a wire rack to cool completely.

By The Native Cowgirl

Cinnamon Oatmeal Zucchini Cookies
Snack American

Cinnamon Oatmeal Zucchini Cookies

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat until smooth.
  3. 3 Combine flour, cinnamon, baking soda, and salt in a medium bowl; gradually stir into butter mixture until well blended. Stir in zucchini, oats, pecans, and cinnamon chips, respectively, stirring well after each addition. Drop dough by heaping tablespoonfuls spaced 2 inches apart onto the prepared baking sheets.
  4. 4 Bake in the preheated oven until tops are golden brown, about 12 minutes. Transfer cookies to a wire rack to cool completely.

By KitchenQueen

Zucchini Walnut Bread
Snack American

Zucchini Walnut Bread

4.5

Prep
10 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C) with rack in lowest position. Grease and lightly flour two 9x5-inch loaf pans.
  2. 2 Whisk flour, baking soda, salt, cinnamon, and baking powder together in a bowl until well combined. Set aside.
  3. 3 Beat eggs in a large bowl until smooth; gradually beat in sugar until well combined. Stir in oil; add flour mixture, alternating with zucchini. Stir in raisins, walnuts, and vanilla extract until incorporated. Divide batter between the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 55 minutes. Cool for 10 minutes in the pans, then turn out onto a wire rack to cool completely.

By Barbara Domurat

Healthier Mom's Zucchini Bread
Snack American

Healthier Mom's Zucchini Bread

4.5

Prep
20 min
Cook
40 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
  2. 2 Sift together all-purpose flour, whole-wheat flour, cinnamon, salt, baking soda, and baking powder into a large bowl.
  3. 3 Beat together sugar, eggs, milk, oil, and vanilla in a second large bowl until well combined. Add sifted flour mixture and beat well. Stir in zucchini and walnuts until evenly distributed in batter. Pour batter into the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of loaves comes out clean, 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Remove loaves from the pans and place directly on the wire rack to cool completely.

By MakeItHealthy

Moistest Sugar-Free Zucchini Muffins Ever
Snack American

Moistest Sugar-Free Zucchini Muffins Ever

2.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  2. 2 Mix banana, butter, egg, and coconut oil together in a large bowl until well combined. Add zucchini and vanilla; mix well.
  3. 3 Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Gradually add flour mixture to zucchini mixture, stirring until well combined. Slowly stir in milk until incorporated. Scoop 1/4 cup batter into each prepared muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
  4. 4 Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.

By rplouse29

Vegan Zucchini Banana Bread Muffins
Snack American

Vegan Zucchini Banana Bread Muffins

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  2. 2 Combine zucchini, mashed bananas, applesauce, brown sugar, oil, lemon juice, and vanilla in a large bowl; mix well. Set aside.
  3. 3 Whisk flour, baking soda, 1 tablespoon cinnamon, nutmeg, baking powder, salt, and cloves together in a separate bowl until well combined; slowly stir into zucchini mixture until batter is just combined. Spoon batter into the prepared cups, filling each ¾ full.
  4. 4 Combine white sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over batter.
  5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes.

By Natalie Mastroianni Moreau

Zucchini-Carrot-Banana Whole Wheat Bread
Snack American

Zucchini-Carrot-Banana Whole Wheat Bread

4.8

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. 2 Mash banana in a large bowl; whisk in eggs, sugar, honey, oil, and vanilla extract.
  3. 3 Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into banana mixture until batter is moistened.
  4. 4 Stir zucchini, carrot, and chocolate chips into batter until evenly distributed; pour into the prepared pan.
  5. 5 Bake in the preheated oven until a knife inserted into center comes out clean, 50 to 60 minutes.

By Kriti Puniyani

Flax Seed Zucchini Bread
Snack American

Flax Seed Zucchini Bread

4.4

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk all-purpose flour, soy flour, cinnamon, salt, baking soda, and baking powder together in a bowl until blended; set aside.
  3. 3 Place tofu in a blender; blend until smooth. Transfer to a bowl; beat in brown sugar, eggs, honey, walnut oil, and almond extract until smooth. Stir in flour mixture until just moistened; stir in zucchini, pineapple, walnuts, and flax seeds until combined. Divide batter between two 8x4-inch ungreased loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans on a wire rack before slicing.

By THREESEAS7

Gluten-Free Zucchini Carrot Muffins
Snack American

Gluten-Free Zucchini Carrot Muffins

4.5

Prep
25 min
Cook
25 min
Total
90 min

Instructions

  1. 1 Lightly grease 18 muffin cups.
  2. 2 Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.
  3. 3 Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.
  4. 4 Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By swalker3

Zucchini Chip Nachos
Lunch Mexican

Zucchini Chip Nachos

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Trim ends of zucchini; use a mandoline on the thinnest setting to cut zucchini into 1/8-inch slices. Place slices on a plate lined with paper towels, top with additional paper towels, and press down to remove excess moisture.
  2. 2 Place zucchini slices on a cutting board and lightly mist with cooking spray. Turn slices over and sprinkle with taco seasoning; lightly mist this side with cooking spray as well. Place slices seasoned-side up on a microwave-safe plate, making sure none are overlapping. Cook in the microwave on high power for 2 minutes and 30 seconds. Carefully flip slices over and cook 30 seconds more. Repeat with remaining zucchini.
  3. 3 Divide chips between 2 microwave-safe plates. Add black olives, red onion, jalapeno peppers, and Cheddar cheese. Microwave on high power until cheese is melted, about 30 seconds.

By Soup Loving Nicole

Calabacitas Con Queso - Zucchini with Cheese
Dinner Mexican

Calabacitas Con Queso - Zucchini with Cheese

4.1

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
  2. 2 Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

By Jyn

'Calabacitas Guisada' (Stewed Mexican Zucchini)
Dinner Mexican

'Calabacitas Guisada' (Stewed Mexican Zucchini)

4.6

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes.
  3. 3 Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes.
  4. 4 Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.

By EnjoyMyRecipe

Vegan Garden Tacos
Dinner Mexican

Vegan Garden Tacos

4.0

Prep
10 min
Cook
6 min
Total
16 min

Instructions

  1. 1 Heat coconut oil in a skillet over medium-low heat. Add zucchini, tomato, onion, and green chiles. Cook and stir until tender, 5 to 7 minutes. Add spinach and chipotle seasoning; stir to combine.
  2. 2 Wrap tortillas in a damp paper towel and heat in the microwave for 30 seconds. Top tortillas with filling.

By VeganGidget

Vegetable Quesadillas
Dinner Mexican

Vegetable Quesadillas

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to broil. Line a baking sheet with aluminum foil.
  2. 2 Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  3. 3 Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
  4. 4 Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

By Ginger

Zucchini Enchiladas
Dinner Mexican

Zucchini Enchiladas

4.8

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.
  3. 3 Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.
  4. 4 Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.
  5. 5 Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.

By RIVERSOUL82

Farmer's Market Vegetarian Quesadillas
Dinner Mexican

Farmer's Market Vegetarian Quesadillas

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil in a large nonstick skillet over medium to medium-high heat until just tender, about 7 minutes. Transfer vegetables to a bowl.
  2. 2 Coat same skillet with cooking spray; place one tortilla in skillet. Sprinkle 1/4 cup cheese evenly over tortilla; layer 3/4 cup vegetable mixture on top. Sprinkle 1/8 cup more cheese on vegetables; top with a second tortilla. Cook until golden on both sides, about 2 to 3 minutes per side. Transfer quesadilla to a cutting board; cut into 8 triangles with a pizza cutter. Repeat with remaining ingredients. Serve hot.

By Jennifer Baker

Mexican Corn Salad
Lunch Mexican

Mexican Corn Salad

4.3

Prep
10 min
Cook
10 min
Total
46 min

Instructions

  1. 1 In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
  2. 2 Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

By Allrecipes Member

Zucchilattas
Dinner Mexican

Zucchilattas

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 Melt butter in a large skillet over medium heat. Mix together the zucchini, mushrooms, onion, tomatoes, salt and pepper, and add to the skillet. Cook and stir until the vegetables are soft.
  3. 3 Warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. Fill the warmed tortillas with zucchini mixture and Monterey Jack cheese, reserving some of both for toppings. Roll the filled tortillas and place them seam side down in the baking dish. Cover with the remaining zucchini mixture. Top with remaining cheese.
  4. 4 Bake in the preheated oven 15 minutes, or until the cheese is bubbly.

By Barbie

Calabacitas con Elote (Mexican-Style Zucchini with Corn)
Side Dish Mexican

Calabacitas con Elote (Mexican-Style Zucchini with Corn)

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
  2. 2 Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
  3. 3 Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuahua cheese.

By Muy Bueno

Vegetarian Quesadillas
Dinner Mexican

Vegetarian Quesadillas

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
  2. 2 Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
  3. 3 Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.

By maggiecain

Mexican Zucchini Boats
Dinner Mexican

Mexican Zucchini Boats

4.6

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
  2. 2 Bring a large skillet filled with water to a boil. Add zucchini halves; boil for 1 minute. Drain and wipe skillet dry.
  3. 3 Heat the same skillet over medium-high heat. Add ground beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
  4. 4 Place zucchini halves in the prepared baking dish, cut-sides up; fill zucchini boats with ground beef mixture and sprinkle cheese on top.
  5. 5 Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

By foxkaren

Mexican Summer Squash Casserole
Dinner Mexican

Mexican Summer Squash Casserole

5.0

Prep
25 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
  2. 2 Combine yellow squash, zucchini, 1 ¼ cups Cheddar cheese, chile peppers, onion, and salt in a large bowl; sprinkle with flour and toss to coat. Transfer mixture to the prepared baking dish; cover with aluminum foil.
  3. 3 Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Discard foil; spread salsa on top and sprinkle with remaining 1 ¼ cups Cheddar cheese. Continue baking, uncovered, until golden and heated through, about 20 minutes.
  4. 4 Garnish with green onions just before serving.

By Cassy