Zucchini Tomato Casserole

January 16, 2015

It’s Zucchini time again! Zucchini tomato casserole is one of our favorite summertime meals. It’s light, filling and fast to make! Easily adjust this recipe to vegetarian by removing the bacon. Enjoy making the fresh vegetables mixed with parmesan and bacon into a delicious, new, family favorite! This casserole is reminiscent of a quiche, but made without a crust, in a pie plate or casserole.

2 Cups Chopped Zucchini
1 Cup chopped tomato
1/2 Cup diced onion
1/2 cup bacon crumbles(opt)
1/3 Cup grated Parmesan cheese
11/2 Cups milk
3/4 Cup Bisquick
3 eggs
1/4 tsp. salt

Preheat oven to 400 degrees Oil a 10 inch pie plate or 9 x 11 inch casserole Sprinkle tomato, zucchini and onion onto the plate Beat remaining ingredients in a mixing bowl until smooth. Pour over fresh...
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Nutritions

Calories
141

Sodium
647mg
26% DV

Fat
5g
8% DV

Protein
8g
17% DV

Carbs
15g
5% DV

Fiber
2g
8% DV