Keeping With The Times

living, learning, and keeping with the times

  • Home
  • About
  • Site Information
  • Privacy Policy

Zucchini Bisquick Casserole

August 21, 2013 by Barb 7 Comments

Zucchini-CasseroleThis is one of those dishes that I make only during certain seasons.

In August, when zucchini is plentiful, I use it to make casseroles, stir fries,  and loaves. That makes it a special treat and we all look forward to having it.

Here’s a recipe that I found years ago (must have been on a Bisquick box). It’s become a family favourite.

Print
Zucchini Bisquick Casserole
 
Ingredients
  • 3 cups zucchini, cored, and cut into 1/2 inch cubes
  • 1/2 cup chopped onions
  • 2 Tbsp parsley
  • 1/2 tsp oregano
  • 1 clove garlic, minced
  • 1/2 tsp Lawry's Seasoned Salt
  • dash of pepper
  • 1 cup Bisquick
  • 1/2 cup Parmeson cheese
  • 4 eggs, slightly beaten
  • 1/2 tsp salt
  • 1/2 cup vegetable oil (or olive oil)
Instructions
  1. Mix together, and pour into a greased 13 x 9 x 2 inch pan.
  2. Bake at 350 degrees for 25 minutes.
3.2.2124

The Inspiration Gallery at Craftberry Bush

Filed Under: FOOD, Main Course

Comments

  1. Barbara Hurst says

    August 21, 2013 at 6:38 pm

    Barb, what an awesome photo, never mind that the recipe looks yummy your styling is just perfect. Such a talent for food photography. Everything is perfect.

    Reply
  2. Carol says

    August 22, 2013 at 5:15 pm

    I will be giving the recipe a try (when the weather cools a bit). Great image too.

    Reply
  3. Peabea says

    August 23, 2013 at 7:01 am

    I’m with Barb Hurst, really like the way you presented your photography of the food. Nice!! Thanks so much for the recipe..will give a try definitely. I have one that a customer gave my daughter from their garden, and I’ve been wondering what to do with it.

    ~hugs ‘n have a great week-end~
    Peabea

    Reply
  4. Beverly says

    August 28, 2013 at 9:57 am

    Oh, this looks so delicious and a real summer treat! LOVE the simplistic photo – beautifully done Barb!! I just copied the recipe and will be trying it out for a light evening meal. Thank you!

    Reply
  5. Carol says

    August 30, 2013 at 8:29 am

    Made this for dinner last night – I loved it!

    Reply
  6. Bubba says

    September 3, 2017 at 5:41 am

    The guys can’t get enough of this! Great dish.

    Reply
  7. Dorothy says

    November 24, 2024 at 5:55 am

    Make ahead ?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome! I'm Barb, and this is where I practice my mantra to "learn something new, try something different". It's my hope that something I do here may inspire you! Read More…

Categories

Archives

Copyright 2020 * Keeping with the Times * All rights reserved.