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!

Zucchini Squares

Recipe from Brown Eyed Baker

Ingredients:

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!