Scalloped zucchini casserole w/gluten free bisquick
Scalloped zucchini casserole w/gluten free Bisquick
3 zucchini(s), grated (This gave me about 5 cups shredded)
6 stalk Fresh GREEN ONIONS, sliced thin
1/2 cup Natural Shredded Cheddar Cheese 2% Milk**
2 tbsp Parmesan Cheese, Original
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Pepper, Black
1/2 cup Gluten Free Bisquick*
4 Egg, beaten
1/2 cup water
2 tbsp Extra Virgin Olive Oil
Spray a 9" casserole with cooking spray and set aside.
Preheat oven to 350.
Shred zucchini then squeeze dry and toss with the cheeses, salt, pepper and garlic powder. (Taste the mixture. It should be slightly over-seasoned because we're not adding seasoning to the wet ingredients).
In another bowl, beat the eggs, then add the water, oil and bisquick, mixing well.
Mix the zucchini and egg mixtures and pour into the casserole.
Bake, uncovered, for 45 minutes or until it's set in the center and the edges are browned.
Let stand at room temperature for 20 minutes to finish cooking.
*If you want to make this low-carb, omit the bisquick and water, and add 2 large eggs.
**No one will fault you if you want to add more cheese ;)
Serving Size: 1/9 casserole
Amount per Serving
Calories from Fat 67.1
Total Fat 7.46g
Saturated Fat 2.28g
Total Carbohydrate 8.25g
Dietary Fiber 1.2g
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