Zucchini Casserole

Be the first to review
READY IN: 55mins
Recipe by miindecisive

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!!

Ingredients Nutrition

Directions

  1. butter 9 x 13 baking dish (I used a glass baking dish.
  2. Preheat over 325 degrees.
  3. 3 c zucchini - thinly sliced on box grater - set aside.
  4. Sauté in 1 Tlbs. each butter and oil -
  5. 1/2 Celsius grated (lg. holes of box grater) carrots.
  6. 1 1/2 stalk celery - cut 1/4" thick.
  7. few strips of red, green or yellow pepper - cut fine.
  8. 8 oz can mushrooms or 1/2 jar - if not already, cut in pieces (drained).
  9. 1/2 small onion - chopped.
  10. Cook, stirring often - don't burn. Set aside.
  11. In large bowl:.
  12. 4 lg eggs - room temp - well beaten.
  13. 1/2 c canola oil.
  14. 1 c bisquick
  15. 1/2 tsp baking powder.
  16. Spices to taste:.
  17. 1 Tbsp parsley.
  18. dash oregano.
  19. thyme about 1/4 teaspoons.
  20. garlic powder about 1/4 teaspoons.
  21. (all to taste).
  22. Lastly, add zucchini and mix thoroughly. Place in well greased baking dish (I use butter).
  23. Top with shredded sharp cheddar cheese(about 1 1/2 - 2 c) - to your liking.
  24. Cover with foil & bake. Check bottom (golden color). 35 min @ 325 degrees. check with toothpick -- i always have to cook mine a little longer!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a