I have been scavenging in my grandma’s recipe collection again, and unearthed this beauty a couple of weeks ago. As I mentioned when I posted the Zucchini Pineapple Bread, my grandfather had a large garden that supplied a bounty of fresh vegetables for months upon months during the warm weather. My grandma had all sorts of creative ways for using up all of that great produce, and she has an especially large collection of zucchini recipes. Most likely because zucchini can grow like mad and she had zucchini coming out of her ears! Since I’m not big on vegetables, I am loving experimenting with zucchini in all of these yummy baked goods; eaten like this, I could eat it all day!
Now, I’m going to come right out and address the elephant in the room. Yes, there is Bisquick in this recipe. No, I usually don’t bake with pre-made, processed mixes or ingredients like that. BUT. Yes, there’s a but. When it comes to old-fashioned recipes, I am always willing to bend the rules. Because taste is such a strong connector to memories, when you start playing around with those old recipes, suddenly they don’t evoke the same feel or memory because they don’t taste quite the same. They might taste equally as good, or even better, but just not the same. So when it comes to my grandma’s old recipes, I bend my kitchen rules. Plus, the fact that I don’t use processed foods or ingredients 90% of the time makes me feel okay about doing it occasionally for something special.
(Plus, where would all those wonderful cookies and cream desserts come from without Oreos? ;-))
So, this is pretty much addicting. Which took me completely by surprise. I haven’t had these since I was a kid, but I couldn’t stop eating once it came out of the oven. It has the consistency of a souffle, filled with zucchini, a little onion, Romano cheese and some herbs and spices. Lots of delicious flavor! You could serve this as a side dish (larger squares) or cut them up into smaller cubes (below) and serve it on an appetizer tray. I personally like the idea of the small squares so that I can keep eating more and not feel bad about it!
- 5 eggs, lightly beaten
- ½ cup (109 ml) vegetable oil
- ½ cup (50 g) grated Romano cheese
- 2 tablespoons chopped fresh parsley
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) seasoned salt
- ½ teaspoon (0.5 teaspoon) dried oregano
- ¼ teaspoon (0.25 teaspoon) garlic powder
- ½ cup (80 g) finely chopped yellow onion
- 2 cups (240 g) Bisquick
- 3 cups (372 g) thinly sliced zucchini
- 1. Preheat oven to 350 degrees F. Grease a 9x13 pan and set aside.
- 2. In a large bowl whisk together the eggs, oil, Romano cheese, parsley, salts, oregano and garlic powder. Whisk in the onion, and then the Bisquick. With a rubber spatula, gently stir in the sliced zucchini, being careful not to break up the slices. Turn the mixture into the pan and smooth the top.
- 3. Bake until puffed and golden brown, 25 to 30 minutes. Let cool to warm room temperature before serving.