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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Puffy Zucchini Casserole Recipe

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This recipe for Puffy Zucchini Casserole is from Karen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
When your garden or friends are generous with Zucchini, this is a great way to use it up. Even if you don't care too much for zucchini, you'll love this.

4 cups thinly sliced Zucchini
1 cup Bisquick
1/2 Onion, chopped
1/2 cup Oil
1 tsp Parsley or Oregano
1/2 tsp Salt and Pepper
1/2 cloves minced Garlic

4 Eggs beaten with Wire Whisk
1/2 cup Grated Parmesan cheese
Directions:
Directions:
In a large bowl, beat Eggs with wire Whisk. Beat in Oil, then blend in Bisquick.

Mix in remaining ingredients: chopped Onion, Parsley or Oregano, Salt, Pepper,Parmesan and Garlic.

Place in a greased baking dish, bake at 350 degrees for 1 1/4 hours, till puffed and browned. I usually used a round Pyrex dish or cake 8"x11" cake pan.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes.
Personal Notes:
Personal Notes:
This was very popular years ago when Zucchini recipes abounded. We made everything out of the Vegetable and this was one of my favourites.

 

 

 

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