Recipe by Kim Graber
"Still trying to figure out what to do with the zucchini? Here's a great dish that is absolutely delicious!"
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1 1/2 cups
buttermilk baking mix
fresh corn kernels
shredded Cheddar cheese
I made this just as written except that I left out the corn and added a half cup of the other vegetables in the corn's place. It tastes great and I will make it again.
This is good, but needs some work. It was very easy, pretty, smelled wonderful and cooked up beautifully. However, the baking mix made the whole thing taste thick and pancaky, and the whole thing definitely needed some spices. I think I'll try all these ingredients again and just make it a quiche (get rid of baking powder and use 3 eggs + 1 1/2 cups of cream)
This recipe absolutely needs some salt, pepper and additional seasoning. My tinkerings included sauteing the onion w/ garlic and bell pepper, using grated squash and zucchini (both of which I drained, salted, in a colander) and adding salt, pepper, paprika and fresh basil to the top b4 baking it. It smelled heavenly, and did taste pretty good (w/ the addition of a healthy splash of hot sauce), but next time around, I'll go much heavier on the seasonings.
This on is a keeper. I varied it by using a drained can of mild Rotel tomatos and chili instead of the chopped tomato. A good potluck dish.
This was fantastic! I had a lot of zucchini to use so I doubled the recipe and used a larger glass pie dish to bake it in. Thanks -- this will be a new favorite!
Very easy, good for breakfast. Don't forget to add some salt and seasonings.
Very good, could've used a little more seasoning. Maybe some basil? and more salt...
Great taste & easy! Wish the cook time was shorter.
I have added fresh Basil, mushrooms & Greek Olives at different times. I use Soy Cheese & low fat Baking Mix.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 61
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