I love zucchini ideas - here are a couple, the first one was printed in a PG&E (local utility co.) years and years ago and it's still a favorite!
ZUCCHINI & PIMIENTO CASSEROLE
1 1/2 lbs zucchini -- cut in 1/4" thick. crosswise slices
1 large onion -- sliced 1/4" thick
boiling salted water
4 ozs pimientos -- drained & chopped
1/4 cup crackers -- soda
1 cup cheddar cheese -- sharp
1/2 tsp salt
1/4 tsp pepper
2 eggs -- beaten
Place the zucchini and onion slices in a pan with a small amount of boiling water and cook, covered, over medium-high heat until almost tender, about 4 minutes. Drain and cool quickly in cold water; drain well.
Place half the vegetable slices in a shallow 1-quart buttered casserole dish.
Top with half the pimento, crumbs, cheese, salt and pepper.
Top with remaining slices and top with the rest of the pimentos, crumbs, cheese and a little more salt and pepper.
Pour beaten egg over all; cover and bake at 350 F. until the egg sets, about 20
4 cups zucchini -- grated
4 eggs -- well beaten
1 cup bisquick® baking mix
1/2 cup oil
1 cup Parmesan cheese -- grated
1 small onion -- grated
Preheat the oven to 350 F.
In a large bowl, combine the zucchini, eggs, baking mix, oil, Parmesan cheese and onion. Pour into a buttered 9X9" baking dish.
Bake for 1 hour, remove from oven and let stand for 5-10 minutes before serving. Serves 8. (this makes the house smell wonderful as it bakes!)
an old cook, still learning new tricks!