Zucchini Casserole
"This is a family favorite. It seems complicated but its really not. All you need is a box grater and that will give the veggies their own cut. Good for a side dish, or to bring to work as a snack or lunch. Kid tested and mother approved!!"
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 3 cups zucchini, thinly sliced on box grater, set aside
- 1⁄2 cup fresh carrot
- 1⁄4 cup red pepper
- 8 ounces mushroom pieces
- 1⁄2 small onion, chopped
- 4 large eggs, room temp, well beaten
- 1⁄2 cup canola oil
- 1 cup Bisquick
- 1⁄2 teaspoon baking powder
- 1 tablespoon parsley
- 1 dash oregano
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon garlic powder
directions
- butter 9 x 13 baking dish (I used a glass baking dish.
- Preheat over 325 degrees.
- 3 c zucchini - thinly sliced on box grater - set aside.
- Sauté in 1 Tlbs. each butter and oil -
- 1/2 Celsius grated (lg. holes of box grater) carrots.
- 1 1/2 stalk celery - cut 1/4" thick.
- few strips of red, green or yellow pepper - cut fine.
- 8 oz can mushrooms or 1/2 jar - if not already, cut in pieces (drained).
- 1/2 small onion - chopped.
- Cook, stirring often - don't burn. Set aside.
-
In large bowl:
- 4 lg eggs - room temp - well beaten.
- 1/2 c canola oil.
- 1 c bisquick
- 1/2 tsp baking powder.
-
Spices to taste:
- 1 Tbsp parsley.
- dash oregano.
- thyme about 1/4 teaspoons.
- garlic powder about 1/4 teaspoons.
- (all to taste).
- Lastly, add zucchini and mix thoroughly. Place in well greased baking dish (I use butter).
- Top with shredded sharp cheddar cheese(about 1 1/2 - 2 c) - to your liking.
- Cover with foil & bake. Check bottom (golden color). 35 min @ 325 degrees. check with toothpick -- i always have to cook mine a little longer!
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