When my Grandma passed away about 5 years ago I was lucky enough to inherit her recipe box.
Of all the things that were in her house her recipes are dear to me. Written in her handwriting, clipped out of magazines, or given to her by friends, this was her Pinterest, her resource for feeding her family.
Often I think as I pop a frozen pot pie in the oven, or grab a granola bar out of the cabinet, how she didn’t have that. Five kids and cooking from scratch.
So recently when I became over run with zucchini and my crazy chickens laid me a bazillion eggs, I consulted Grandma’s recipe box for a solution.
And she didn’t disappoint!! The teenager said, “what is this deliciousness you have made?” And Super Hubby, who is not a fan of zucchini, loved it!!
Here’s what you’ll need-
4 cups (lightly packed) shredded zucchini
1 1/4- Cup shredded cheddar cheese
1/2-Cup grated onion
1/4- tsp garlic powder
1/4- Cup Bisquick
5- Eggs beaten
In a bowl mix zucchini and salt and let stand one hour. This draws the liquid out of the zucchini so you don’t end up with soupy souffle
Grease a 9×9 inch baking pan.
Put zucchini in a colander and drain and gently squeeze to remove excess water. Mix zucchini, 1 cup cheese, onion, pepper, garlic, Bisquick, and eggs until well incorporated.
Pour mixture into pan. Dot with butter.
Cover and bake at 350 until mostly set. About 20-25 minutes.
Sprinkle with remaining 1/2 cup cheese and bake an additional 10 minutes until cheese is nice and melted.
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