Happy 4th of July! I've been really busy and didn't have time to do a July 4th tin, so here's one we did a week ago with some of our garden surplus.
You know I'm trying to find all sorts of ways to use up the abundance of zucchini in my garden. I love zucchini though, so I don't really get tired of it.
Here's the recipe for Baked Zucchini Squares, from Taste of Home.
1 cup biscuit mix
1/2 cup grated parmesan cheese
1 tbsp. minced fresh parsley
1 1/2 tsp. dried oregano
1 1/2 tsp dried basil
1/2 tsp salt
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced
In a bowl, combine the biscuit mix, parmesan, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients until just combined. Stir in zucchini. transfer to a greased 13x9 inch baking dish. Bake at 350* for 30-35 minutes or until golden brown and set. Cut into squares.
This post is linked with Muffin Tin Mom.