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This is a Taste of Home recipe I recently came across and my brother's garden is overflowing with zucchinis right now so my Mom and I gave it a try one afternoon at the farm last week.
Here is the recipe...I don't have measuring cups or spoons at the farm so I eyeballed everything but the 3 eggs.
Also, I put in some fresh rosemary and I didn't mix it separately like the recipe says...I threw it all in my 10" Dutch oven and mixed. It is a really good dish but next time I will add more S&P and fresh herbs. 
3 eggs
1 cup grated Parmesan cheese
1/2 cup canola oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups sliced zucchini
1 cup biscuit/baking mix
1 small onion, chopped
In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned. Yield: 6 servings.
I also smoked a meatloaf and baked some hash browns. The hash browns were just frozen Tater Tots. I let them bake and start to get crunchy then mash them up a bit, add some S&P and let them bake a little longer. I really like doing them this way.
Before we did anything, we re-seasoned two of my DOs on the Kettle upside down with the lids on top.
Hash browns on the left and zucchini onion pie on the right.
Meatloaf wasn't the prettiest but it was tasty. I use the Lipton Onion Soup recipe and instead of bread crumbs, I use Stove Top.
We also found another bear print...this is the third time since April we have found evidence so he / she is definitely hanging around.
Thanks for looking!
Here is the recipe...I don't have measuring cups or spoons at the farm so I eyeballed everything but the 3 eggs.
Also, I put in some fresh rosemary and I didn't mix it separately like the recipe says...I threw it all in my 10" Dutch oven and mixed. It is a really good dish but next time I will add more S&P and fresh herbs. 3 eggs
1 cup grated Parmesan cheese
1/2 cup canola oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups sliced zucchini
1 cup biscuit/baking mix
1 small onion, chopped
In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned. Yield: 6 servings.
I also smoked a meatloaf and baked some hash browns. The hash browns were just frozen Tater Tots. I let them bake and start to get crunchy then mash them up a bit, add some S&P and let them bake a little longer. I really like doing them this way.
Before we did anything, we re-seasoned two of my DOs on the Kettle upside down with the lids on top.
Hash browns on the left and zucchini onion pie on the right.
Meatloaf wasn't the prettiest but it was tasty. I use the Lipton Onion Soup recipe and instead of bread crumbs, I use Stove Top.
We also found another bear print...this is the third time since April we have found evidence so he / she is definitely hanging around.
Thanks for looking!
So much you can do with one! 
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