[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!