Monday, November 19, 2012

Zucchini/Squash Casserole

As we prepare for our youngest son to leave for basic, we are having friends over. Saturday night was a big get together/potluck and bonfire. The weather was perfect for both, not too cold but cold enough to enjoy a big fire! My son is the king of big fires!

This was last year at a bonfire! Good thing we live out in the middle of no where, this was a design he came up with and had the help of 6 or 7 guys present that night. This tube wound up being about 20 feet high and the flames were shooting out at a rate of 10-15! Crazy

Anyway, on to the potluck. We had a great bounty! Rice, terriyaki chicken, zucchini/squash casserole, chocolate cupcakes, meat tray, chips, salsa, Italian pasta (done by my future daughter in law), no bake cookies, water, coffee and soda. We fed 14, a small crowd for us.

One of the many things I made was from my friend Susan's recipe (from Oklahoma  zucchini/squash casserole. It is super easy and delicious. THANKS Susan W!!

Zucchini/squash Casserole

3 cups thin sliced zucchini and/or squash
1 cup Bisquick
1 onion sliced -red
1/2 cup Parmesan cheese
1 cup grated cheddar
2 TBSP parsley
1/2 cup oil
4 eggs beaten
1/2 tsp each: oregano, pepper, marjoram, garlic powder
Mix and pour into a 13 x 9 pan
Bake for 30 minutes at 350 degrees

Updated smaller version. Here it is 2019 and we are still enjoying this recipe. I added sweet onions instead of red and shredded carrots as well. Delicious either way.


  1. Looks good! I could use another zucchini recipe. Looks pretty healthy and tasty too :D

    1. It is super easy. You could always leave out the cheese if you wanted to cut calories or not use as much. I have done it without the parmesan and split the amount of cheddar with mozzarella and swiss also.