Zucchini and Parmesan Casserole Squares

By srumbel

Take some of those plentiful summer zucchini and turn them into a delicious cheesy side dish!
from cookingwithcarlee.com

Ingredients

• 1 12 1 12 1 12 ounce tube of biscuits
• 1 12 1 12 1 12 ounce tube of biscuits
• 1 12 1 12 1 12 ounce tube of biscuits
• 2 2 2 Tablespoons olive oil
• 2 2 2 Tablespoons olive oil
• 2 2 2 Tablespoons olive oil
• 1 1 1 small onion
• 1 1 1 small onion
• 1 1 1 small onion
• 4-5 4-5 4-5 cups sliced zucchini
• 4-5 4-5 4-5 cups sliced zucchini
• 4-5 4-5 4-5 cups sliced zucchini
• 3 3 3 eggs
• 3 3 3 eggs
• 3 3 3 eggs
• 1 1 1 Tablespoon chopped basil
• 1 1 1 Tablespoon chopped basil
• 1 1 1 Tablespoon chopped basil
• 2 2 2 tsp dried oregano
• 2 2 2 tsp dried oregano
• 2 2 2 tsp dried oregano
• 1 1 1 Tablespoon Dijon mustard
• 1 1 1 Tablespoon Dijon mustard
• 1 1 1 Tablespoon Dijon mustard
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1/4 1/4 1/4 teaspoon pepper
• 1/4 1/4 1/4 teaspoon pepper
• 1/4 1/4 1/4 teaspoon pepper
• 3/4 3/4 3/4 cup Parmesan cheese
• 3/4 3/4 3/4 cup Parmesan cheese
• 3/4 3/4 3/4 cup Parmesan cheese

Details

Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

Preheat the oven to 400 F and grease an 8" square pan.

In a large skillet, warm the oil over medium heat. Add the onion and saute until translucent.

Add the zucchini and cook until tender crisp. Set aside to cool slightly.

Place the biscuits in a layer on the bottom of the prepared pan.

Press the biscuits together to cover the bottom of the pan and make a small rim just starting up the edges of the pan.


In a small mixing bowl, lightly beat the eggs until frothy. Stir in the basil, oregano, mustard, salt, pepper and 1/2 cup of Parmesan cheese.

Spread zucchini and onion mixture over the biscuit crust. Pour egg mixture evenly over the top.

Bake for 25 minutes, then top with remaining Parmesan cheese and bake for 5-10 more minutes.

Yield: 9 servings