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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a family favorite. It seems complicated but its really not. All you need is a box grater and that will give the veggies their own cut. Good for a side dish, or to bring to work as a snack or lunch. Kid tested and mother approved!! Ingredients:
3 cups zucchini, thinly sliced on box grater, set aside |
1/2 cup fresh carrot |
1/4 cup red pepper |
8 ounces mushroom pieces |
1/2 small onion, chopped |
4 large eggs, room temp, well beaten |
1/2 cup canola oil |
1 cup bisquick |
1/2 teaspoon baking powder |
1 tablespoon parsley |
1 dash oregano |
1/4 teaspoon thyme |
1/4 teaspoon garlic powder |
Directions:
1. butter 9 x 13 baking dish (I used a glass baking dish.
2. Preheat over 325 degrees.
3. 3 c zucchini - thinly sliced on box grater - set aside.
4. Sauté in 1 Tlbs. each butter and oil -
5. 1/2 Celsius grated (lg. holes of box grater) carrots.
6. 1 1/2 stalk celery - cut 1/4 thick.
7. few strips of red, green or yellow pepper - cut fine.
8. 8 oz can mushrooms or 1/2 jar - if not already, cut in pieces (drained).
9. 1/2 small onion - chopped.
10. Cook, stirring often - don't burn. Set aside.
11. In large bowl:.
12. 4 lg eggs - room temp - well beaten.
13. 1/2 c canola oil.
14. 1 c bisquick
15. 1/2 tsp baking powder.
16. Spices to taste:.
17. 1 Tbsp parsley.
18. dash oregano.
19. thyme about 1/4 teaspoons.
20. garlic powder about 1/4 teaspoons.
21. (all to taste).
22. Lastly, add zucchini and mix thoroughly. Place in well greased baking dish (I use butter).
23. Top with shredded sharp cheddar cheese(about 1 1/2 - 2 c) - to your liking.
24. Cover with foil & bake. Check bottom (golden color). 35 min 325 degrees. check with toothpick - i always have to cook mine a little longer!
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