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Zucchini/Corn Bake

2 cups grated zucchini (grate with skin on)

1 cup whole kernel corn, fresh or canned

¾ cup chopped onion, ½ tsp salt

½ cup grated Parmesan cheese

1 cup Bisquick (or subst flour w baking powder)

2 Tbls minced parsley,

2 tsps minced savory or oregano

4 eggs,  ¼ cup vegetable oil,   ¼ cup water

Beat eggs, oil and water together until well blended.  Set aside.  Place remaining ingredients in large mixing bowl.  Add egg mixtures.  Stir to mix well.  Pour into greased 9 inch square pan. Bake at 350° for about 30 minutes.  Cut into squares and serve warm.

(from Herb Gatherings, Aug, 1999)

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