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
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.