Zucchini Casserole I
July 24, 2021 Lee
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Zucchini Casserole I

Favorite Recipes page 698, Donna Adkins, Dewitt, 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 as written on 28 Jul 2021, the family and I loved this. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 3 cups zucchini
  • ½ cup green bell pepper, diced
  • 1 cup biscuit mix, Shortcut
  • ½ cup vegetable oil
  • ½ cup Parmesan cheese, grated
  • 1 egg, lightly beaten
  • salt and pepper, as desired
  • garlic salt, or powder, as desired, to taste

Instructions
 

  • First step is to cut the zucchini into ½ inch cubes and dice the bell pepper. I cut some zucchini into ½ inch thick slices, then cut the slices into cubes.
  • Preheat your oven to 160° C (325° F), get out and grease a 1½ quart casserole with butter.
  • In a mixing bowl, add the biscuit mix, oil, cheese, and egg, mix together. Season as desired with salt and black pepper.
  • Fold in zucchini and bell pepper. Mix in garlic salt or garlic powder as desired if using.
  • Pour into the prepared casserole.
  • Bake for 1 hour.
  • Serve as a side dish and enjoy.

Notes

Shortcut: Biscuit Mix.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES

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