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Zucchini Casserole

by Carol Powers.

Ingredients

  • 4 cups shredded zucchini (or 2 cups zucchini + 2 cups yellow squash)
  • 1 medium tomato, diced
  • 1 medium onion, diced
  • Oregano, to taste
  • ½-¾ tsp. salt
  • ½ tsp. black pepper
  • ½ cup reduced-fat shredded cheddar cheese
  • 1 cup Heart Smart Bisquick or whole wheat baking mix
  • 3 eggs, beaten
  • ¼ cup olive oil or 3 tbsp. unsweetened applesauce
  • 6–8 oz. reduced-fat cheddar for topping

Directions

  1. Preheat oven to 350°F.

  2. In a large mixing bowl, combine zucchini, tomato, onion, oregano, salt, pepper, ½ cup cheese, and baking mix.

  3. In a separate bowl, whisk eggs with olive oil (or applesauce).

  4. Add the egg mixture to the zucchini mixture and mix well.

  5. Pour into a greased or parchment-lined baking dish.

  6. Sprinkle the top with remaining cheese.

  7. Bake for 55–60 minutes or until the top is golden and the casserole is firm in the center.

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