To make the traditional Bisquick zucchini bake, shred 4 small zucchinis to make 3 cups. Blot well. Chop an onion into fine bits to make 1/2 cup, and chop parsley to make 2 tablespoons. Mince 1 garlic clove.
Grease a rectangular baking pan with butter and flour. Place 4 eggs into a large bowl, and whisk slightly. Add the zucchini, onion, parsley and garlic. Mix in 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon seasoned salt, 1/2 teaspoon dried marjoram or oregano leaves, and 1/8 teaspoon pepper. Add 1 cup Bisquick mix and 1/2 cup vegetable oil.
Pour the batter into the pan, and bake at 350 degrees Fahrenheit for 25 minutes.
For zucchini pie, chop 1 cup zucchini, 1 cup fresh tomato and 1/2 cup onion. Grease a pie plate, and spread the vegetables evenly over the bottom. Stir together 1/3 cup Parmesan cheese, 2/3 cup Bisquick, 3/4 cup milk and 2 eggs. To make this recipe heart-healthy, substitute Heart Smart Bisquick, skim milk and fat-free egg whites. Season with salt and pepper, and pour over the vegetables. Bake at 400 F for 35 minutes.Learn more about Vegetables