517 - Zucchini Casserole

(by Shirley McNevich)


1 1/2 cups Bisquick
4-5 zucchinis (thinly sliced or diced--your preference)
4 TBSP butter
1/2 to 3/4 cup chopped onions (your preference)
2 cups shredded Sargento's mozzarella cheese
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. oregano
5 large eggs
1/2 cup canola oil
2 TBSP fresh Parmesan cheese
tomato slices (optional)

In a large bowl add Bisquick and butter--stir. Add zucchini, onion, mozzarella cheese,
salt, pepper, garlic powder, oregano--mix thoroughly with a wooden spoon. Scoopbatter into a 13 x 9 cake pan and set aside. In a bowl, beat eggs with a fork and add
the canola oil and mix. Drizzle egg mixture evenly over the top of the batter in the
cake pan. Sprinkle Parmesan cheese over the top. Bake at 350 degrees for 1 hour.
Optional--place tomato slices on top before baking if you wish.

 

Continue to:

• prev: 516 - Peach Muffins
• Index
• next: 518 - Lemon Delight

Other Recipes:

• 551 - Spanish Rice
• 544 - Fresh Coconut Cake
• 521 - Blueberry Pie
• 741 - Cheese Straws
• 556 - Chocolate Streusel Bars
• 721 - Peanut Butter Pudding Pie

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.

Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

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