Zuchinni Bake

I went to a friends house a few weeks ago to hang out for a play date. She brought out this amazing dish for our lunch. Wow, it was absolutely delicious!!!  I ended up making it for dinner a couple of days later. Everyone loved it!  It's a great way to get in some veggies.  You can use just zucchini, or combine it with yellow squash.  You can also add in some shredded chicken or even shredded broccoli. As long as it is shredded or chopped extremely fine... go for it! Get creative with it. I would love to hear from you.  How did you make it? 

Zuchinni Bake

4 zucchini or yellow Squash 

1 chicken breast shredded (optional)

1-2 tbsp butter or olive oil

1/2 onion chopped fine

spices to taste (I did about 1/2 tsp of each) parsley, oregano and basil

salt and pepper to taste

2 eggs

1 cup cheese (Parmesan and mozzarella mix is super yummy! but any cheese will do)

2 packages of small home-style refrigerator biscuits

Pour in butter or olive oil into a skillet.  Then add vegetables, chicken (if desired) and spices.  Saute' until cooked through.  Just a couple of minutes. Drain the fluid.  Mix with eggs and cheese.  (feel free to go liberal on the cheese.  I used about 2 cups).

In the bottom of an 8x8 pan. (or you can use a 9x13 if you don't want it as thick)... press the refrigerator biscuits into the bottom of the pan, filling all holes, creating a crust.  Bake at 300 for 10 minutes.

Remove from oven. Turn the heat up to 350 degrees.  Pour your skillet mixture on top of the crust evenly. Can top with more cheese if desired.  Bake for 20-30 minutes, or until golden on top.

Remove from oven and serve. 

tip: I used the refrigerator biscuits that were not as thick and big as the ones such as Pillsbury grands.  You could use the bigger ones and just may need one can instead of two.