So, yep, we have a ton of zucchini from the garden, again this year. I tasted this dish at a church function this past weekend. I fell in love! It is delicious!!
The Menu:
Zucchini Pepperoni Casserole
The Original Recipe:
My stepmom shared this with me. She got it from the lady who makes it for the church functions! How convenient. :o)
Zucchini Pepperoni Casserole
4 beaten eggs
1/2 cup oil
1 cup sliced and diced pepperoni
3 cups cubed zucchini
2 small cans mushrooms undrained
1/2 cup chopped green peppers
1/2 tsp. tsp. parsley
1/2 tsp. oregano
1/2 tsp. onion powder (or onion salt)
1/3 tsp. garlic powder (or garlic salt)
1/3 tsp. pepper
1/2 cup grated parmasean cheese
1 1/2 cup bisquick
Mix all ingredients together. Pour into 10x12 baking dish. Bake 350 degrees for 35 minutes or until top is brown. * I used canola oil for this dish.
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