Another one of those typical zucchini casseroles. But it is tasty, I think. And of course it has endless variations. As the recipe book says, substitute broccoli, spinach, or kale for the zucchini and tomatoes for a fall variation. Yum.
Adapted from Simply in Season, page 137
2 cups (1 medium) chopped zucchini
1 cup (1 medium) chopped tomato
1/4 cup diced onion
1/3 cup freshly grated Parmesan cheese
1 1/2 cups milk
3/4 cup baking mix
1/2 t salt
1/4 t pepper
Layer the zucchini, tomatoes, and onion in a greased 10 x 6-inch casserole dish (or 10-inch pie plate). Sprinkle the cheese on top.
Whisk or blend the milk, baking mix, eggs, salt and pepper together. Pour over the veggies. Top with some parsley and bake at 400 for about 30 minutes or until no longer raw in the middle.