Jun 30, 2013

zucchini bake

I love summer.  (I know I've said it before, but I'll say it again.)  Despite being pretty busy with work, there's just something wonderful about this season.  Maybe it's the memories of childhood summers with nothing to do but run and play or maybe it's just the warm sun on my flip-flopped feet.  Whatever it is, I'm loving it.

This year, for the very first time, we have a garden which makes it that much sweeter.  It's magical watching tomato plants grow nearly an inch a day, strawberries flowers that turn into pretty red fruits, and basil sprouting new leaves by the hour it seems.  There's so much hope and resiliency in that little 8x4 plot of land.

And, we're learning so much in the process.  We're learning the appropriate way to harvest Swiss chard, how to keep the deer from eating our food, and what a soybean plant looks like (we literally were outside one day with our laptop trying to identify which were soybean plants and which were weeds).

Summer also means zucchini, and lots of it.  Here's a good way to use some of it in a simple one pan meal that could just as easily be served for breakfast or dinner, main dish or side.

What does summer mean to you?

Zucchini Bake
Recipe adapted from my mom's friend, Viorica
Serves 6

  • 2 eggs
  • 1 large zucchini, cubed with skin still on
  • 1 small onion, finely diced
  • 1/4 c Parmesan cheese
  • 1/2 c Bisquick mix
  • 1/4 c vegetable oil
  • Shredded cheese to melt on top, optional (I used white cheddar)
Grease an 8x8 glass baking pan and preheat oven to 350 degrees. In a large bowl, mix together the eggs, zucchini, onion, Parmesan cheese, Bisquick and vegetable oil.  Pour it into the greased pan.  Bake it for about 25 minutes, until it is set.  Add the shredded cheese to the top and bake for a few more minutes until it is melted.  Serve warm or cold.

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