Savory Zucchini Bake

Okay, so this dish is not a looker. You can dress it up with a pretty casserole dish or herbs on top, but here it is in all its utilitarian glory. And that's appropriate, because this is not a fussy recipe.

Savory Zucchini Bake

from the book From Asparagus to Zucchini
3 cups peeled and grated zucchini
1 cup packaged quick baking mix (like Bisquick)
1 cup chopped onion
1/2 teaspoon each salt and pepper
1 tablespoon minced garlic
1/2-1 1/2 cups grated Parmesan or Swiss cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano
1/2 cup oil
4 eggs

Heat oven to 350 degrees. Grease a 9-by-13-inch pan. Mix all ingredients and pour into pan. Bake 30 minutes. Makes 12 servings.

When I read this out loud for Gerry, he said, "Mix ALL ingredients?" Yep, indeedy, you just mix everything and dump it in the pan. His next question? "Can I put sausage in it?"

This recipe is very similar to one we posted back in '08, ALA Zucchini from the PA Department of Agriculture. And guess what--he put sausage in that dish too!

Gerry's take: Fussy is definitely not a word I would use to describe this! I needed a recipe that would do three things: 1) Use up some squash. 2) Go together quickly and easily. 3) Work as leftovers. This one filled the bill! I happened to have a lot of yellow squash, so that's what I used, although the zucchini probably would have looked a little better. I also used fresh oregano because, well, our little pot of herbs from the Week Two share has grown into a huge bush.

Give this one a try--you won't be disappointed!