A couple of days ago I shared a yummy dessert recipe from Gooseberry Patch’s new-not-yet-in-stores-near-you cookbook, Meals in Minutes — 10th Anniversary Edition. This cookbook is full of yummy, quick and easy recipes — I had a hard time selecting just a couple to make for review purposes!
I love zucchini, year round, and had all of the ingredients necessary for this recipe right on hand. It was delicious! Most of the time I am cooking for one (which is not a whole lot of fun). I try to make at least one dish on the weekend which will make a good Sunday dinner, lunch on Monday, and then provide some leftover which can be frozen for the future (because two days in a row is about all I can take any meal — this way I’m not throwing out food, and I have a variety stocked up in the freezer, especially for the working-through-lunch days, and I’m-tired-of-cold-cereal-after-a-long-day-in-the-office days).
Oak Ridge, NJ
1 cup biscuit baking mix
4 eggs, beaten
¼ cup oil
½ cup grated Parmesan cheese
4 cups zucchini, sliced and quarters
1 onion, diced
1 clove garlic, chopped
Salt and pepper to taste
In a bowl, combine baking mix, eggs, oil, Parmesan cheese, salt and pepper; Stir in vegetables.
Spread into a lightly greased 13”x9” baking pan.
Bake, uncovered, at 350° for 45 minutes. Serves 6 to 8.