Zucchini Cassarole Bread
By
S M
@sm_1234
1
This is a good way to use that never ending zucchini come summer. It also makes a great pot luck dish.
Rating:
★★★★★ 1 vote
Cook:
1 Hr
Ingredients
- 6 c
- raw zucchini, coarsley chopped
- 2 1/2 c
- bisquick
- 1 large
- sweet red onion, chopped
- 1 c
- vegetable oil
- 1 c
- sharp cheddar cheese, grated
- 8
- eggs, beaten
- 1/2 large
- bell pepper, finely chopped
- 1 Tbsp
- italian seasoning
- 1/4 tsp
- garlic powder
- salt and pepper to taste
- 1 can(s)
- tomatoes, drained and chopped (16 oz)
- 4
- heaping tablespoons catsup
How to Make Zucchini Cassarole Bread
- 1Combine all ingredients in a large bowl and blend well.
- 2Bake in a lightly greased shallow pan for about 1 hour at 350 F
- 3Cooking time may vary so test to see if it's done. This is best served hot, but it can be reheated. Makes good hors d'oeuveres if cut into bite sized pieces.
About Zucchini Cassarole Bread
Course/Dish: Other Main Dishes
