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Zucchini Bake

Zucchini Bake – Esther Schmerling

 

2 cups zucchini - shredded (3 large zucchini)                                         

3-4 large carrots - shredded

1 medium to large onion - shredded

1 stalk celery - cut into small pieces

1 cup Bisquick

4 eggs

½ cup parmesan cheese

½ cup vegetable oil

               ½  tsp salt

               ¼  tsp mild red pepper

               

Peel zucchini, carrots, onion and shred in food processor. Clean and cut celery into small pieces.

In a large mixing bowl, beat 4 eggs. Add salt, red pepper, Bisquick, parmesan cheese and oil.

Add shredded vegetables and mix well - until smooth. Pour into large lasagna pan sprayed with oil. Bake in 350°oven for 1 hour.  Turn off heat and leave in oven another 10 minutes before removing and cooling.



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