This dish is a snap to make and adds nice color to the table. Chevy Chase resident Thelma Bromberg has made this for her family's Thanksgiving celebrations for as long as anyone can remember.
A food processor can be used to grate the onion and zucchini.
Make Ahead: The casserole tastes best fresh out of the oven, but it can be baked 1 day in advance, then covered and refrigerated (it will fall once it has cooled). Cover loosely with aluminum foil and reheat in a 325-degree oven for 20 to 25 minutes.
- 3 medium unpeeled zucchini (ends trimmed), coarsely grated (about 4 cups total)
- 1 1/4 cups Bisquick mix
- 1/2 medium onion, finely grated (about 2/3 cup)
- 1/2 cup freshly grated Parmesan cheese
- 4 large eggs
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees. Have ready a 9-by-12-inch ovenproof casserole dish.
Combine the zucchini, Bisquick, onion and Parmesan cheese in a large mixing bowl.
In a large measuring cup, whisk together the eggs and oil. Add to the zucchini mixture, mixing well to combine; season with salt and pepper. Spread the mixture evenly in the casserole dish and bake for 30 to 35 minutes, until the edges are lightly browned and the casserole is slightly puffed. Cut into squares, if desired, and serve hot.
Adapted from Food staff writer Jane Black.
Tested by Jane Black.
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