Zucchini Bake
A good use for the zucchini crop you don't
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 clove garlic chopped
- 4 eggs beaten
- 1/2 t salt
- 1/3 cup onion chopped
- 3 cups zucchini shredded
- 1/2 t pepper
- 1/2 t oregano
- 1.5 cup bisquick
- 3/4 cup olive oil (i usually use less)
- 2 t parsley
- 1/2 cup parm grated
- Carbohydrate 30.0287450603133 g
- Cholesterol 99.4 mg
- Fat 15.6583356764716 g
- Fiber 1.90306060331331 g
- Protein 9.34614053676795 g
- Saturated Fat 4.16412512470617 g
- Serving Size 1 1 Serving (128g)
- Sodium 668.386603823542 mg
- Sugar 28.125684457 g
- Trans Fat 0.998942313529456 g
- Calories 296 calories
Preheat 350. Combine eggs and bisquick. Add oil, onion, garlic, parsley, salt and pepper. Add oregano, zucchini and cheese. Pour into greased 9x13 pan. Bake 30 mins or until toothpick comes out clean.
