Hello zucchini. Meet my friend, Bisquick. I think you two will hit it off.
I made zucchini squares for the 4th of July. I wasn’t feeling them that day. They just didn’t mesh well with the other items on the menu.
But I froze some of the leftovers. And on Saturday, I heated a couple of zucchini squares up to go with my lunch of Lentil & Vegetable soup. OH!! That’s why you make zucchini squares!
They are great to go with soup!! I think they’ll be even better with chili. Now if I could only get a break from the 100+ degree temperatures to be able to make chili!
Recipe from Brown Eyed Baker
5 eggs, beaten slightly
½ cup vegetable oil
½ cup grated cheese—I used a combination of Parmesan, Romano, & Asiago
2 tbl fresh parsley, chopped
1/ tsp salt
1/2 tsp seasoned salt
1/2 tsp dried oregano
1/4 tsp garlic powder
1/2 cup yellow onion, chopped finely
2 cups Bisquick
3 cups thinly sliced zucchini
Preheat oven to 350.
Whisk together eggs, oil, cheeses, chopped parsley, salt, seasoned salt, oregano and garlic powder in a large bowl. Whisk in your chopped onion. Then whisk in your Bisquick. Stir in the sliced zucchini gently.
Pour the mixture into a greased 9 x 13 glass baking dish. Smooth the top. Bake about 30-35 minutes. The top will be golden brown.
Serve with your favorite soup or chili!