This zucchini casserole is a regular on our dinner table during the gardening season but also during winter as I freeze shredded zucchini. It’s a great side dish and with cheese it makes everything better!
Bisquick Zucchini Casserole
Prep time
Cook time
Total time
Author: Renée Norman-Kenny
Serves: 8
Ingredients
- 3-4 cups shredded zucchini (I use my Kitchen Aid shredder attachment, could use a grater as well)
- 8 oz. shredded cheddar cheese
- 1 medium onion, grated
- 1½ cup Bisquick mix
- 3 eggs
- ½ cup oil
- ½ tsp. oregano
- salt and pepper
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, mix together the shredded zucchini, cheddar cheese, grated onion, Bisquick mix, eggs, oil, oregano, salt and pepper.
- Pour into a greased 2 quart baking dish and baked for 50 to 60 minutes or until set.
want to see how good the casserole will be, think ive tried it before, have lots of garden zucchini , love them so thanks , wish me luck thank you
your recipes are simple right to the poing appreciate it for us simple house wives,grandmas, thank you for your time and effort enjoy the farm life with your family blessings
I received a bounty of zucchini from my weekly CSA today, so I decided to hunt for this recipe that has been in my house for 50 years! Still just as easy to make (easier with a food processor). and it is smelling heavenly in the oven as I type. I have tried it with cheddar cheese, swiss, and this time i am using low moisture shredded mozzarella cheese. I find the texture is improved with this cheese- less greasy. Glad to see this old stand-by recipe is still around in case my copy gets too old to read!