Full Ingredients List:
1/2 cup chopped onion
1 tbsp olive oil or butter
1/2 tsp garlic powder
4 cups zucchini (grated or thinly sliced/diced)
4 large eggs, beaten
1 cup shredded cheddar cheese (or mozzarella/parmesan mixture)
1/2 cup Bisquick baking mix (or 1/2 cup flour + 3/4 tsp baking powder + pinch of salt)
1/2 tsp dried oregano or Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
(Optional) Fresh rosemary or parsley for garnish
⏱️ Instructions
1. Prep & Pre-heat: Preheat your oven to 375°F (190°C). Grease an 8×8-inch (or 9-inch round) baking dish with non-stick cooking spray or butter.
2. Sauté Aromatics: Heat the olive oil (or butter) in a skillet over medium heat. Add the chopped onion and sauté for about 3–4 minutes until soft and translucent. Add the garlic powder, stir for 30 seconds, then remove from heat.
3. Prep Zucchini: If using grated zucchini, place it in a clean kitchen towel and gently squeeze out excess moisture so the casserole isn’t watery.
4. Mix Everything: In a large mixing bowl, whisk together the eggs, baking mix, dried oregano, salt, and black pepper until smooth. Fold in the sautéed onions, prepared zucchini, and 3/4 cup of the shredded cheese.
5. Bake: Pour the mixture into your prepared baking dish and spread evenly. Top with the remaining 1/4 cup of cheese.
6. Bake & Serve: Bake uncovered for 30 to 35 minutes, or until the top is golden brown and the center is set. Let cool for 10 minutes before slicing and garnishing with fresh herbs!