Easy Zucchini Casserole


This easy casserole is delicious, and even people who claim they do not like zucchini often go back for second helpings. This dish does not taste like zucchini. The dominant taste is that of the Parmesan cheese. It is a good way to use up some of the excess zucchini that summer harvests can bring. Although some zucchini recipes call for small or medium zucchini, this recipe will do fine with larger ones, as long as any big seeds are removed before shredding or slicing it.

An easy way to remove the seeds is to wash the zucchini, remove the ends, slice it in half lengthwise, and scoop out the seeds with a big spoon or cut them out with a knife. Peel the zucchini if desired, although it is not necessary. Shredding the zucchini in a food processor is really quick, once any large seeds have been removed. The only carbohydrates in the casserole are from the Bisquick.

When the casserole is divided into eight servings, each serving will contain slightly over ten grams of carbohydrate. With the protein that the eggs and Parmesan cheese provide, this dish makes a great option for a light lunch. Even two or three servings would still be within the carbohydrate guidelines, if no other carbohydrates were eaten. A serving of this casserole at dinner would still leave plenty of room for other dishes that contain carbohydrates.

  • 3 cups thinly sliced or shredded zucchini
  • 1 cup chopped onion
  • 1/2 to 3/4 cup Parmesan cheese
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup Bisquick
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • Optional: 1/2 to 1 cup of bacon bits or finely diced cooked ham

Spray a shallow casserole dish or a deep-dish pie plate with cooking spray. Combine eggs with vegetable oil in a large bowl and beat for two minutes. Beating for a full two minutes insures that the eggs and oil are thoroughly mixed. Add the Bisquick and stir until smooth. Add the Parmesan cheese and stir until combined. Add the salt and black pepper, then the zucchini and onions. Pour into the pie plate or casserole dish. Bake at 350 degrees until brown on top. Allow the dish to cool for at least twenty minutes before serving, as this will let the contents firm up and make it easier to serve.

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