Wondering what to do with all your zucchini and tomatoes? Here's a casserole that utilizes both in the most delicious way. It's a recipe that was given to me year's ago by a friend who inherited it from her mother and everyone loves it. Served hot, at room temperature, or even cold, it's a perfect choice for a summer picnic or potluck dinner. I've tried playing around with the ingredients, making substitutions, but in the end the original recipe remains the best and easiest version.
Zucchini Tomato Casserole
- 3 cups zucchini, thinly sliced from 2 medium zucchini
- 1 onion, finely chopped
- 4 eggs
- 1 cup Parmesan cheese, grated
- 1/2 cup vegetable oil
- 1 cup Bisquick
- fresh basil, julienned
- fresh tomato slices
- salt and pepper
Preheat oven to 350F.
Lightly grease a 9" square pan *
In a large bowl, whisk together eggs, oil, Bisquick, and cheese. Season with salt and pepper. Using a rubber spatula, fold in zucchini and onions. Spread mixture evenly into pan and top with tomato slices. Bake for 1 hour until puffed and brown. Allow to sit for 10 minutes before serving, then top with fresh basil.
* Recipe can be doubled and baked in a 9 x 13" pan. It can be served hot, at room temperature or cold, and it can be frozen.
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