Easy Zucchini Bake Recipe

Recently I prepared my Aunt Vi’s “Zucchini Bake” for a holiday luncheon at work. The next day, I gave the recipe to six people. I’ve been thinking about putting the recipe on Helium, and this clinched it. I tried finding another recipe similar to this one, but I simply didn’t encounter anything similar.

Some people at the luncheon thought it was a frittata. Others believed it was a quiche. I’d say it’s somewhere in between. Nonetheless it makes a delicious addition to any main course meal, or even an ‘anytime’ snack. It can be enjoyed heated up, at room temperature, or even cold right out of the fridge. I guess you could say it’s versatile.

Table of Contents

Ingredients:

4 Zucchini, chopped with the best food chopper or grated
1 Cup Grated Cheese
Cup Vegetable Oil/Crisco
1 Small Onion Chopped or grated (*grating adds lots of extra flavor!) (Here are some great onion choppers for you!)
Salt/Black Pepper (from your best salt and pepper grinder)
Parsley Flakes or Fresh Parsley, chopped
Garlic Powder (Here are some great garlic presses for you!)
1 Cup of Bisquick (or just plain flour!)
4 Eggs

Directions:

Preheat oven to 350 Degrees
Chop or grate(*) the zucchini into small pieces
Mix in Bisquick
Beat 4 eggs, then add the following:
-Oil
-Grated Cheese
-Onion
-Salt and Pepper
-Parsley
-Garlic Powder

Mix well with the best hand mixer!

Spray baking pan with cooking spray

Place mixture into pan

Let bake until golden brown on top

Takes about 45-60 minutes

When serving, cut the bake into small squares

Enjoy!

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