Zucchini Bread

1 ½ cups shredded zucchini

½ cup chopped onion, carmelized

2 cloves of chopped garlic

½ cup bisquick

¼ cup vegetable oil

2 eggs

¼ tsp oregano

¼ tsp Italian seasoning

¼ tsp season salt

¼ tsp pepper

½ cup grated parmesan

I adapted this recipe from one my mom cooks a lot. It is really more like a quiche rather than bread. I made some changes to the amount of each ingredient so that my girls will eat it and be able to pick it up to feed themselves without it falling apart in their little hands. I started by caramelizing the onions so that they get really soft and sweet then I mix it together with all the other ingredients. I’ve cooked this both in a greased casserole pan as well as in a fry pan on the stove and both work great, but the frying pan requires more supervision so I go with the baking in the oven at 350 for 35-45 minutes.

For a denser dish, substitute shredded potato for the zucchini and it becomes more of a pancake like consistency that my girls love!