Zucchini Casserole I
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.
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.