Ingredients
- 3 cups thinly sliced zucchini, then cut into half-moons (can also use combination of zucchini and yellow squash)
- 1 cup buttermilk baking mix
- 1/2 cup chopped onion
- 1/2 cup freshly grated Parmesan cheese (or combination Parmesan and Romano)
- 2 Tbsp. chopped fresh parsley (or 1 TB dried)
- 1 tsp. chopped fresh oregano (or 1/3 tsp dried)
- 1 tsp. seasoned salt
- 1 clove garlic, minced
- Freshly ground black pepper
- 1/2 cup canola or olive oil
- 4 eggs, beaten
Directions
Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking dish. In a large mixing bowl, combine the zucchini, baking mix, onion, cheese(s), parsley, oregano, salt, garlic, and pepper, to taste. Mix to combine. Make a well in the center. In a small bowl, combine the oil and eggs; mix well. Pour into the well in the zucchini mixture and mix just enough until combined. Spread in the buttered baking dish.
Bake for about 25 minutes, until golden. Let cool on a wire rack for 5 minutes. Cut into squares and serve warm.
(I omit the pepper because the seasoned salt that I use has plenty of pepper in it.)
By Maryeileen from Brooklyn OH
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