I thought I would share with you a recipe for Cheesy Zucchini Bread. My mother received this recipe from a friend over 30 years ago, and it is one of my favorites. It is more like a casserole than a bread. It is great for Lent, but I make it year round. The wonderful thing about this recipe is that it is extremely versatile. I have taken it to breakfast or brunch events served with fruit. I have served it as lunch for friends. Mostly, I serve it for dinner, usually with a side dish of rice pilaf, or pasta and sauce. I serve it with pasta so that the zucchini-phobic among us (aka Children) have something to eat.
Cheesy Zucchini Bread
3 Cups Zucchini with skin, sliced very thin
2 cloves garlic, chopped
1/2 onion, chopped
1/2 C grated cheese (Romano, Parmesan, or Cheddar) I just use the canned Parmesan
4 eggs, beaten (you can also use egg-beaters)
1 Cup Bisquick (I use the Heart-Smart Bisquick)
1/2 cup oil (like Canola)
1/2 tsp dried oregano
1 tsp dried parsley
1/8 tsp salt
Slice zucchini in food processor or use a mandolin. Chop onion and garlic. Blend all ingredients in a large bowl, add zucchini. Pour in greased 9×9 pan. Bake at 350 degrees for 50-60 minutes until golden brown. Enjoy.