‘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
- 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
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.