‘Tis the season for an overabundance of zucchini. Here is a recipe that I recently rediscovered at a cookout at my mom’s house. A friend of hers brought it as a dish to share and mom had the card in her old recipe box. I increased the parmesan and added fresh basil from our garden, but didn’t make many other changes. This is a quick, easy way to use zucchini–it’s a crowd-pleaser and it makes a great snack out of the fridge for days afterward. There are plenty of substitutes out there for Bisquick; you can basically use your own favorite biscuit recipe, although I like it just fine as it is. Enjoy!

Parmesan Zucchini Bake

Everything in the bowl

Pour in pan and sprinkle with parmesan

Just out of the oven

Parmesan Zucchini Bake

Serves 10

Ingredients

• 4 beaten eggs
• 3 cups shredded zucchini
• 1 & 1/2 cups Bisquick
• 1/2 cups chopped onion
• 1 cup parmesan, plus extra for sprinkling on top
• 1 small bunch parsley, chopped (about 2 tablespoons)
• 1 small bunch basil, chopped (about 2 tablespoons)
• 1/2 teaspoon dried oregano (or 1 teaspoon, chopped fresh oregano)
• 1 garlic clove, minced
• 1/2 cup vegetable oil

Directions

Preheat the oven to 350 degrees. Mix everything in a large bowl and pour into a 9×12 baking dish. The mixture will be about 1 inch high in the pan. Sprinkle extra parmesan on top. Bake for 25-30 minutes. To serve, cut into squares (like brownies). Serve warm from the oven, at room temperature, or cold.

And… the reason there haven’t been many posts this July:

Please meet our new family member, Finnegan. He’s a rescue from the Delaware County SPCA, a wonderful organization. If you’re thinking about getting a new pet, please consider your local shelter. We could not be happier.

Other Good-Looking Zucchini Recipes from Around the Web:

Zucchini Fritters with Chili Lime Mayo from Family Feedbag

Zucchini Potato Fritters from Chef in You