Zucchini Cassarole Bread

Name: Zucchini Cassarole Bread
Cook time: 1 h
Total time: 1 h
Yield: 0
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

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By Stephanie Morris
@Rattailusa-67

This is a good way to use that never ending zucchini come summer. It also makes a great pot luck dish.

Rating:

★★★★★ 1 vote5

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
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How to Make Zucchini Cassarole Bread

Step-by-Step

Combine all ingredients in a large bowl and blend well.
Bake in a lightly greased shallow pan for about 1 hour at 350 F
Cooking 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.

Printable Recipe Card

About Zucchini Cassarole Bread

Course/Dish: Other Main Dishes

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