Joe and I transplanted our seedlings this weekend. We planted them a week or two too early, so they’ve outgrown their seed starter trays, and they needed real pots.

One of the things we transplanted was squash. Yellow squash and zucchini squash and spaghetti squash and acorn squash and butternut squash.

We eat a lot of squash. We love it.

I received the recipe for Zucchini Bake from my mother-in-law. Joe remembered it fondly from his childhood, and I love zucchini. The original recipe called for an entire cup of oil. I tweaked the recipe a little the first time I made it, and I continue to tweak it, each time reducing the amount of oil to see how much I can take out without compromising the finished product.

Zucchini Bake

• 4-6 cups of shredded zucchini
• 1 ½ c bisquick
• ½ c grated cheese
• 1 large onion, shredded
• ½ c cooking oil
• 4 beaten eggs
• salt
• pepper

Mix together. Bake in a greased 9×13 at 350 for 55-60 minutes, until golden brown.

I like to eat this with a spoonful of homemade chili sauce, but Joe likes to eat it plain.

Happily submitted to Tempt my Tummy Tuesday, Kitchen Tip Tuesday, Tuesday Toot, Tasty Tuesday, Tackle It Tuesday, and Talk About Tuesday

Don’t forget to stop back on Thursday for Grace’s Kitchen!