Zucchini Casserole

[Editor’s Note: Hey, folks, this is a recipe submitted by our illustrious web designer and “B” week Saturday member, Kate Purcell. Thanks for the recipe, Kate! The rest of the words are hers.]

I had a bunch of zucchini from Tinicum and was headed to a potluck. I wanted to make something that would be easy finger food, but so many zucchini recipes are wet and messy. Instead of regular biscuit mix, I used King Arthur’s gluten free pancake mix. This particular mix has some sugar, and I wasn’t sure how it would turn out but decided to try it anyway. It was delicious. After I pulled it out of the oven and let it cool, I cut the dish into squares and people ate them up!


  • 3 cups sliced zucchini
  • 4 eggs, lightly beaten
  • 1 cup biscuit mix (or any pancake mix)
  • 1/2 cup finely chopped onion
  • 1/4 teaspoon dried oregano
  • salt & pepper, to taste
  • a bit of chopped fresh parsley
  • 1/2 cup grated parmesan cheese
  • 1/4 cup vegetable oil
  • Cooked, crumbled bacon if you’re feeling decadent


Mix all ingredients in a bowl, cook in a 9″ x 13″ casserole dish at 350 for 30 minutes. Voila!

lil' squash rounds

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