Tuesday, May 8, 2007

What to do with all that summer zucchini?

In preparation for this summer and all the zucchini I intend on eating - I've started looking for some fun ways to use it. Besides grilled or as zucchini bread, one of my favorite ways to eat zucchini is baked into what my Nonna (we spelled it Nana, but pronounced it in the Italian way - non nah, not nan-na) called "zucchini bake"- I am looking forward to savoring some with garden fresh zucchini soon!

Zucchini Bake
3 cups thinly sliced zucchini
1 cup bisquick
1/2 cup finely chopped onion
1/4 cup grated parmesan cheese
2 Tablespoons parsely
1/2 teaspoon kosher salt
1/2 teaspoon oregano
1/2 teaspoon garlic salt
1/2 cup olive oil
5 eggs, well beaten


Preheat oven to 350F. Generously butter 9x12 pan. Beat the eggs and oil, add in the cheese, onions, spices and lastly, the bisquick. Layer the pan with zucchini, then batter, making 2-3 alternating layers, then top with a final layer of zucchini and give it a sprinkle of shredded mozzerella - which gives it a pretty brown color on top. Bake 45 minutes at 350F.


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