Zucchini Casserole

• 3 cups zucchini, thinly sliced on box grater, set aside
• 12 cup fresh carrot
• 14 cup red pepper
• 8 ounces mushroom pieces
• 12 small onion, chopped
• 4 large eggs, room temp, well beaten
• 12 cup canola oil
• 1 cup Bisquick
• 12 teaspoon baking powder
• 1 tablespoon parsley
• 1 dash oregano
• 14 teaspoon thyme
• 14 teaspoon garlic powder

1. butter 9 x 13 baking dish (I used a glass baking dish.
2. Preheat over 325 degrees.
3. 3 c zucchini - thinly sliced on box grater - set aside.
4. Saute in 1 Tlbs.
5. each butter and oil -
6. 1/2 Celsius grated (lg.
7. holes of box grater) carrots.
8. 1 1/2 stalk celery - cut 1/4" thick.
9. few strips of red, green or yellow pepper - cut fine.
10. 8 oz can mushrooms or 1/2 jar - if not already, cut in pieces (drained).
11. 1/2 small onion - chopped.
12. Cook, stirring often - don't burn.
13. Set aside.
14. In large bowl:.
15. 4 lg eggs - room temp - well beaten.
16. 1/2 c canola oil.
17. 1 c bisquick
18. 1/2 tsp baking powder.
19. Spices to taste:.
20. 1 Tbsp parsley.
21. dash oregano.
22. thyme about 1/4 teaspoons.
23. garlic powder about 1/4 teaspoons.
24. (all to taste).
25. Lastly, add zucchini and mix thoroughly.
26. Place in well greased baking dish (I use butter).
27. Top with shredded sharp cheddar cheese(about 1 1/2 - 2 c) - to your liking.
28. Cover with foil & bake.
29. Check bottom (golden color).
30. 35 min @ 325 degrees.
31. check with toothpick -- i always have to cook mine a little longer!

zucchini, fresh carrot, red pepper, mushroom, onion, eggs, canola oil, bisquick, baking powder, parsley, oregano, thyme, garlic

Taken from www.food.com/recipe/zucchini-casserole-441544 (may not work)