This 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.
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
- Mix together, and pour into a greased 13 x 9 x 2 inch pan.
- Bake at 350 degrees for 25 minutes.
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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.
I will be giving the recipe a try (when the weather cools a bit). Great image too.
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
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!
Made this for dinner last night – I loved it!
The guys can’t get enough of this! Great dish.