This easy and tasty zucchini recipe comes to us from Susan, a hunger fighter in El Cerrito. Susan shares:
“The Zucchini Bake can be a main course by itself or an accompaniment to baked chicken or fish. If used as a main course, serve it with a lovely green salad filled with fresh lettuce, cut up carrots, cucumbers, scallions, canned or fresh-cooked corn kernels, and cherry tomatoes. Warmed bread or breadsticks are a good addition to the meal.”
Thanks to Susan for sharing your recipe with us!
Ingredients:
- 4-5 cups thinly sliced zucchini
- 5 eggs
- 1/2 cup grated parmesan cheese (add more if you like)
- 1-2 cloves of mashed garlic
- 1 cup chopped onion
- 1/4 cup oil (corn oil or safflower oil)
- 1 1/2 cups Bisquick
- Chopped parsley and chopped fresh dill, salt, pepper to taste
Instructions:
- Preheat oven to 350 degrees and grease a 9″x12″ baking pan. The pan should be about 2″ deep.
- Mix all ingredients together in a large bowl. You can mix the ingredients with your hands; otherwise, a spatula or wooden spoon will work.
- Spread the mixed ingredients in the greased baking pan.
- Bake for 1 hour (350 degrees) or until the mixture is nicely browned on the top and a skewer or toothpick poked into the Zucchini Bake comes out clean.
- Let the Zucchini Bake rest for 10 minutes before cutting into 6 substantial servings. You can use the Zucchini Bake as an hors d’oeuvre, simply by cutting it into smaller squares. Leftovers wrapped in aluminum foil can be reheated in the oven or in a toaster oven.
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