4 c. grated zucchini, squeezed dried in paper towel
1 1/4 c. baking mix (see recipe below or use bisquick baking mix)
2 Tbsp. minced onion
3 eggs, beaten
1 Tbsp. olive oil
1 c. grated cheese (I used Mozzarella)
1 tsp. garlic salt
1 c. frozen kernel corn
Mix all ingredients in a large bowl until blended well.
Coat 9″ x 13″ pan with cooking spray. Pour ingredients into pan and place in oven.
(Photo by Lorinda)
Power set on high for 25 minutes or until knife is clean when inserted in center, using the drip pan for your casserole dish. Remove and allow to sit 5 minutes before cutting into.
Preheat oven 325°.
Bake for 50 minutes or until knife is clean when inserted in center. Remove and allow to sit 5 minutes before cutting into.
Calories 133, Total Fat 7, Sodium 384, Total Carbohydrate 13, Sugars 2, Protein 6
Here is a Recipe for Baking Mix “Use as an exact substitute for Original Bisquick Baking Mix in recipes. Original Bisquick does not contain powdered milk. Neither does this copycat recipe. This recipe also uses canola oil as a healthy substitute for solid shortening.”
6 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons powdered sugar
1 1/2 teaspoons table salt
3/4 teaspoon baking soda
9 tablespoons canola oil
Whisk dry ingredients together. Mix well.
Using an electric mixer, slowly stir in canola oil.
Mix until all lumps are gone and mixture is a uniform texture, about 1 minute.
Store in an airtight container.
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