Zucchini Casserole!

Tonight I made Zucchini Casserole for dinner. Although, I didn’t have quite everything a quick phone call to my dough-tastic father helped me out along the way!

The original recipe is from Skinnytaste although I did alter it to fit what I had and to make the recipe a bit cheaper, for us college kids struggling with financial issues. So my revisions included a homemade recipe for one cup of bisquick, but if you happen to have that on hand, just use 1 cup of bisquick. I also just decided to reduce the amount of olive oil and use 3 eggs rather than the 2 egg whites, 1 whole egg. Just because I didn’t see the rest of the ingredients as necessary for the recipe unless you’re on a weight watchers diet as the original recipe author is, then by all means, follow what she says!

So this is my revised list of ingredients;

Zucchini Casserole

• 4 cups grated zucchini
• 1 small onion, grated
• 3 eggs
• 2 tbsp of olive oil
• 1/4 cup grated cheddar cheese
• 1 tsp parsley

Homemade Bisquick (makes 1 cup):

• 1 cup flour
• 1/2 tsp baking powder
• pinch of salt
• 1 tbsp. of butter

You’re going to want to make the homemade bisquick first if you are choosing the homemade bisquick route. So to do this you mix all the dry ingredients and then fold in the butter with a fork until it has been worked into all or most of the flour. Next you just mix everything from the casserole recipe into the homemade bisquick. Remember to either rub some extra butter or pam the pan first! Next just pour it into the pan or casserole dish that you plan on cooking it in. I cooked mine in a 9x12 cake pan. But I do warn you that the mixture or at least mine only filled about 3/4 of the pan. So I baked for mine at 350 in the oven for 25 minutes and then checked to make sure the knife I stuck in it was clean, and it seemed so, so I took it out and let it cool!