 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | large | zucchini, sliced | 1/3 | slice, large (1/4" thick) | Onion, chopped (small) | 1/8 | cup | Bisquick Low fat baking mix | 1 1/3 | tablespoons | vegetable oil | 1/3 | ounce | grated parmesan | 2/3 | large | eggs, beaten | 1/8 | teaspoon | dried oregano | 1/2 | teaspoon | parsley, chopped |
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Steps
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Sequence
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Step
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| | 1 | Slice zucchini in a food processor. If necessary, cut zucchini in half lengthwise so each half fits into the feed tube. Slice as much as you need to make four cups of zucchini. | | 2 | Place the zucchini in a large bowl and set it aside. Chop the onion in the food processor until chopped fine. Add that to the zucchini. | | 3 | Combine remaining ingredients in the food processor and combine until a thick sauce forms. Scoop contents of the food processor onto the zucchini and onion. | | 4 | Mix to combine all ingredients; pour into a pie plate or Pyrex dish prepared with cooking spray and put it into an oven preheated to 375 degrees. Cook for 45 minutes or until golden brown on the top. |
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