6 cups shredded zucchini (about 2 large zucchinis)
1 tsp. salt
2 cups Bisquick baking mix
1 tsp. dried oregano
1 cup chopped onion
2 Tbsp. minced garlic
1 cup grated parmesan cheese
1 pkg silken tofu (soft)
4 tsp. fresh diced parsley
8 eggs, slightly beaten
Preheat oven to 350°
Combine all the ingredients in a really big bowl (my biggest bowl is the only one that works)
- Note: For best results, mix the tofu in with the eggs prior to adding to the rest (maybe even with an electric mixer) to minimize any tofu chunks in the casserole. The tofu should give the casserole a creamy texture, but should not be detectible otherwise.
Pour everything into a 9”x13” casserole dish that is lightly greased or sprayed with cooking oil. Bake uncovered until starting to brown and not jiggly anymore—anywhere from 45 minutes to an hour.
The casserole will crown slightly in the oven and may be slightly taller than the edges of the pan, but should settle as it cools. Cut the recipe in half for a thinner casserole and only bake for 30-45 minutes.
As with many casseroles, this one holds its shape better if you make it beforehand and chill thoroughly in the refrigerator, then cut pieces out and reheat in the microwave (usually about a minute per serving).
- Tweaking note: if you are one of those people who really doesn’t like tofu, or if you’re allergic to soy, you can try replacing the tofu with cream cheese (1 pkg, softened in the microwave) or sour cream (about a cup). If you don’t want it so creamy, replace the tofu with 3/4 cup vegetable or olive oil.
— 12:18:32 PM
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