Zucchini Tart
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.
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
- ⅔ 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.