Recipes

[luvsbulldogs]

In my area we are getting close to that time of the year when we get a lot of zucchini from our gardens. Here is a recipe that I post every year around this time. It is always a big hit at our house.

ZUCCHINI BAKE

3 cups thinly sliced zucchini

1 cup Bisquick

½ cup chopped onion

½ cup grated Parmesan cheese

2 tablespoons chopped parsley

½ teaspoon salt

1 clove garlic, chopped

½ cup salad oil

4 eggs, beaten

Mix together in a large bowl. Pour into a 13X9 inch pan. Bake at 350 for about ½ hour or until lightly browned on top.

[Marienkaefer2]

Yes, I've made this and I highly recommend it. It's one if those things that tastes even better as leftovers, too.

[chips]

I just copied this from one of my recipe blogs. I too am preparing for the onslaught of those zucchini.

Italian Zucchini crescent bake

Ingredients
2 tablespoons Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 Eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 teaspoons yellow mustard

Step 1
Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat.
Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender.
Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
Step 2
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Step 3
Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish
or 11-inch quiche pan; press over bottom and up sides to form crust.
Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
Step 4
Bake 18 to 22 minutes or until knife inserted near center comes out clean.
If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent
excessive browning.
Let stand 10 minutes before serving.

[luvsbulldogs]

Hi Marienkaefer....... so glad that you make this recipe and that you highly recommend it. What I also like is that it is fast and easy to make. One bowl min and bake. Yes, even better as leftovers! Thanks for posting.

Hi Chips....... thanks for posting your recipe. It sounds good. I hear ya about preparing for the onslaught....lol.

[BeckiWV]

Yum, these both look good. I'm going to try them. Thanks for sharing.

[qualitygal]

I'm in Zucchini heaven. Thank you!!

[qualitygal]

I'm in Zucchini heaven. Thank you!!

[luvsbulldogs]

Hi Becki...... I hope that you get a chance to try them.

Hi qualitygal...... I also hope that you get a chance to try it.

[Coquille]

Just made this recipe. I didn't have the biscuits so I used multi grain bread. I added a little pesto, sundried tomatoes, and roasted garlic that was sitting in the frig..It was really good. Thank you for your recipe.

[luvsbulldogs]

Hi coquille ......  yum...your version sounds good.  Great to hear that you made it and enjoyed it.