Zucchini Bake

This is another one of my mother's recipes. I've always loved this dish, but her recipe calls for Bisquick, a product I don't usually keep in the pantry. I looked up some recipes online for a homemade version and was able to substitute the ingredients needed to make up the rest of the recipe in lieu of using the Bisquick. Still easy, still delicious. Not creamy like a quiche, but still a little eggy. Perfect as a side dish, or wonderful as a light lunch or dinner. Thanks again, Mom!!

Zucchini Bake


1 cup unbleached all-purpose flour
1/2 cup grated parmesan cheese
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons shortening
1/4 cup olive oil
4 eggs, beaten
3 cups thinly sliced zucchini
1 small onion, chopped (or halved and thinly sliced)

Preheat oven to 375 F.

Mix flour, cheese, baking powder, salt and pepper. Cut in shortening. Mix in olive oil and beaten eggs until batter is pretty smooth. Blend in zucchini and onion.

Pour into greased pie plate, making sure zucchini and onions are layered evenly around dish. Bake for 30 - 35 minutes, or until top is lightly golden.