Zucchini Casserole

Yummy way to use up zucchini ... and can be more of a meal if you start adding extras.

Zucchini Casserole

4 Eggs

½ cup Oil

2 – 3 small Zucchini, sliced thin or grated (pat dry to remove excess moisture)

½ cup grated Parmesan Cheese

1 cup Bisquick

Spices: Salt, Pepper, Basil, and Garlic Powder

Beat eggs and add cheese, oil, and spices. Blend well. Add Bisquick. Fold in zucchini. Pour into ungreased pan (9” x 9”). Bake 25 minutes at 350 degrees. Sprinkle more cheese on top and bake an additional 5 minutes or until golden brown.

Can double recipe to make 9” x 13” size. Bake for about 45 minutes and use a little more zucchini than used in the smaller size, but not doubled.

Note: This is a nice side dish but could be more like a main dish or a light lunch if chunks of chicken were added. Mushrooms and broccoli would be good too. 

Broccoli Puff

This recipe is one that Mo (my mom) found in one of those community recipe cookbooks -- I *believe* it was called The Orleans County Cookbook but I can't be sure. She decided to try it out for a Christmas Eve dinner one year and it was a huge success. It became a family staple at holiday meals and is one of those wonderful leftover dishes you can't resist.

Broccoli Puff

2 boxes frozen, Chopped Broccoli
1 medium onion, chopped

1 can Cream of Mushroom Soup

2 Eggs, beaten

2 Tbsp. Melted Butter

1 cup Mayonnaise OR ½ cup Mayonnaise and ½ cup Miracle Whip 

Salt and Pepper to taste

1 cup grated Sharp Cheddar Cheese (I always used more ...)

1 cup crushed Ritz or HiHo Crackers

Cook and drain broccoli. Mix onions, soup, eggs, salad dressing and/or mayonnaise, salt and pepper together. Add the broccoli. Pour into a 13 x 9 baking dish. Top with grated cheese. Mix crackers with melted butter and sprinkle over cheese. Bake uncovered at 350° for 30 minutes.

Notes: I always used 1 cup of mayonnaise and about 2 cups of cheese for this recipe. Also, this makes a lot … you could certainly cut the recipe in ½ and use an 8 x 8 baking dish.