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Zucchini Pan Bread
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Description
This savory pan bread is great for brunches or can be cut into smaller bite size squares and served as an appetizer with balsamic vinegar and olive oil for dipping.
Ingredients
- 4 whole Eggs
- ½ teaspoons Oregano
- ½ teaspoons Italian Seasoning
- 1 teaspoon Garlic Powder
- 2 teaspoons Parsley Flakes
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- ½ cups Parmesan, Grated
- ½ cups Onion, Chopped
- ¼ cups Oil
- ¼ cups Milk
- 1-¼ cup Bisquick
- 3 cups Zucchini, Grated
Preparation
Beat eggs, oregano, Italian seasoning, garlic powder, parsley flakes, salt, pepper, parmesan, onion, oil and milk together. Mix in Bisquick. Fold in zucchini.
Place in a 9×9 greased pan. Bake at 350° for 35-40 minutes. Completely cool to set. It will have a quiche-like consistency.
Tip: Give the shredded zucchini a little squeeze before adding to remove excess liquid
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