Recipe of the Week: ZUCCHINI FRITTATA Courtesy of Marilyn MacLean from our recipe book, The Rose Garden of Eatin. Serves 8 4 cups thinly sliced zucchini 1 cup sliced mushrooms 1 cup Bisquick 1/2 cup oil 1/2 cup grated Parmesan cheese 1/2 medium onion, diced 1 clove garlic, minced 2 tablespoons chopped parsley Salt, pepper, and oregano 3 eggs, beaten Preheat oven to 350 degrees. Mix zucchini, mushrooms, Bisquick, oil, cheese, onion, garlic, and parsley together. Add a pinch of oregano, and season with salt and pepper to taste. Mix with beaten eggs and put in 9 X 13 inch pan. Bake for 45 minutes. Cut into small squares for appetizer or large squares for side dish.
Posted on: Sat, 26 Jul 2014 14:00:00 +0000
Trending Topics
Recently Viewed Topics
© 2015