Zucchini Tart

Zucchini Tart

Favorite Recipes page 698, Ida Arrigoni, Lincoln Park, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this in 25 Aug, and it is good! Easy to put together with no peeling or parboiling, which is always a bonus. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 30 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)
  • Box Grater

Ingredients
  

  • 3 cups zucchini, shredded (no peeling required)
  • 1 cup biscuit mix, Shortcut
  • ½ cup onion, diced
  • ½ cup Parmesan cheese, grated
  • ½ cup Mozzarella cheese, or Cheddar, grated
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon salt
  • ½ teaspoon seasoning salt
  • ½ teaspoon dried oregano
  • dash black pepper
  • 1 clove garlic, minced
  • 4 eggs, lightly beaten
  • cup mushrooms, sliced, fresh sautéed or canned (4 oz / 113 g can, drained)

Instructions
 

  • Preheat your oven to 180° C (350° F), get out and grease a 9x13 inch baking pan with butter or cooking spray.
  • In a large mixing bowl, add all ingredients.
  • Mix together. (And I forgot to take this photo.)
  • Pour mixture into the prepared baking pan and spread out evenly. (I halved the recipe and used a 8x8 inch pan, worked perfect.)
  • Bake for 35-40 minutes or until starting to brown.
  • Cut into squares, serve and enjoy.

Notes

Shortcut: Biscuit Mix.
Updated on 25 August 2021.

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