Maggie Monday: Zucchini Squares

I have never been a gardener but love it that friends and neighbors are: I get their extras! Sounds like Maggie has a little extra zucchini…

Our “garden” (we grow 4 things: Zucchini, Yellow Squash, Cucumbers and Tomatoes) is bursting with Zucchini. I am trying every new Zucchini recipe that looks remotely tasty. This one looked worthy. Plus, it calls for Bisquick, which instantly takes me back to my childhood. Don’t judge. I love me some Bisquick!

This dish comes together quickly- prep time is about 15 minutes, then 30 minutes in the oven. If you cut the Zucchini and Onion ahead of time, you can whip this up in no time. Easy weeknight dish.

Overall, this got OK marks from those home for dinner (Hubs and Son #1).  If I make it again, I’ll add another egg, and possibly more cheese- perhaps cheddar or swiss.

It was very mild- a nice little vegetarian meal. The recipe called for it to be eaten at room temp, but we at it warm. Not sure I’d like it cold, but I am sure #1 will eat the leftovers. Cold.

Zucchini Squares

What you need:

5 eggs, beaten

½ cup vegetable oil

½ cup grated Romano cheese

2 Tbs chopped fresh parsley

½ tsp salt

½ tsp seasoned salt

½ dried oregano

¼ tsp garlic powder

½ cup finely chopped onion

2 cups Bisquick

3 cups thinly sliced zucchini

What you do:

Preheat oven to 350°. Grease a 13×9 baking dish and set aside. In a large bowl whisk together eggs, oil, Romano cheese, and spices. Add the onion, then the Bisquick until well blended. It will be a thick batter. Gently fold in Zucchini. Place the batter into the prepared pan, spreading evenly.  Bake until puffed and golden brown, about 25-30 minutes.

Let cool for 15 minutes before serving.