The garden over flowith with squash...
As is familiar to most of you gardeners out there, it starts coming and it comes fast. We eat it, we gift it, we preserve it, we.....hmmm, what else can I do?
Luckily I have a recipe from a friend I've stashed away. I knowI liked it, otherwise I wouldn't have requested the recipe.
I'm trying to "healthy" up most everything in my life these days so I wanted to trade out the Bisquick for something else. Don't get me wrong, I have a box of the grand ole gal in my pantry but, these days, if I can I do switch it out for the very stuff it was meant to replace in the beginning...flour, baking powder, salt and shortening. I wanted to health it up even more and replace some of the white (although I do use only whole grain white flour) for some whole wheat. So, I did.
I do believe there are certain recipes that are meant to be just as they are.
Health, it can be argued, is just as dependent on the feeling of happiness as it is the nutrients we consume!
So, revert to the original recipe I did and it is a yummy way to cook the bounty of yellow squash
3 Cups Squash/zucchini , coarsely grated
1 Cup Bisquick
1/2 Cup onion, chopped fine
1/2 Cup grated cheddar cheese
1/2 teaspoon salt
1/2 teaspoon marjoram, oregano, or combo of Italian Seasonings
dash of pepper
1/2 Cup of oil
4 eggs, beaten (hopefully farm fresh)
2 Tablespoons chopped fresh parsley (I think this is an important ingredient)
1 clove garlic, chopped, minced or grated
Mix eggs, oil and seasonings. Add all the rest of the ingredients. Bake at 350 degrees in a greased 9x13 pan for about 40 minutes or until lightly browned.
Cut 1" squares for appetizers or 4" squares for sides.
Oh no, more squash is coming!
More squash recipes too!