I had never had a zucchini casserole before moving to Texas for college and meeting my (then boyfriend) husband. I first had it in his mom’s kitchen (I remember nervously chopping the zucchini for her – I was so worried I would mess it up and make a bad impression). I’ve played with the recipe a little, but it’s still very close to hers. It’s not exactly healthy, although I try to keep the oil to a minimum, and I use reduced fat cheese and Bisquick. Still, when the zucchini comes in in the summer, this is one of my favorite things to make. You can add gourmet chicken or turkey sausage (or veggie sausage would be good) and make it a complete meal.
Zucchini Casserole
6-8 cups zucchini, sliced
1 large onion, chopped
1 1/2 cups sharp cheddar cheese, shredded
1/8 cup fresh Parmesan, grated
1 1/2 cups Bisquick
3 eggs
1/4 cup canola oil
1 tsp salt
1 tsp pepper
1 tsp oregano or Italian seasoning
To Prepare: Mix all ingredients except eggs and oil in a large bowl. Beat eggs and oil together and add to mixture. Pour into large casserole or 13 x 9 pan.
Bake, uncovered for 50 minutes at 350 degrees.
