I used to make these years ago and loved them, particularly for parties and gatherings. This is a pretty simple recipe that is inexpensive and feeds a crew. I went searching throw my old recipe box but couldn’t find my version anywhere. I did find this one online and it looks like what I remember my recipe to be. It is pretty funny because in her blog she writes about not wanting to use Bisquick, but in some old recipes from grandma you just have to make an exception to achieve that nostalgic taste. I laughed because I kind of feel the same way sometimes. So this recipe does include bisquick, if anyone knows of a good way to substitute it please let me know! .
5 Eatwell Farm Eggs, lightly beaten
1/2 cup Vegetable Oil
1/2 cup grated Romano Cheese
2 TB chopped fresh Parsley
1/2 tsp Salt
1/2 tsp Seasoned Salt (I would use Eatwell Farm Lemon Salt instead)
1/2 tsp dried Oregano or 1 1/2 tsp Fresh
1/4 tsp Garlic powder
1/2 cup Onion, finely chopped
2 cups Bisquick
3 cups Zucchini, thinly sliced (use the included summer squashes)
Preheat oven to 350F. Grease a 9 x 13 baking dish and set aside. In a large bowl whisk together the eggs, oil, Romano cheese, parsley, salts, oregano and garlic. Whisk in the onion, and then the Bisquick. With a rubber spatula, gently stir in the sliced zucchini, being careful not to break up the slices. Turn the m;mixture into the pan and smooth the top. Bake until puffed and golden brown, 25 to 30 minutes. Let cool to warm room temp before slicing and serving.