You can use zucchini or broccoli for either of these recipes. For those who don't know, "biscuit mix" is Bisquick or the equivalent.
ZUCCHINI PUFF
(Source: The Zucchini & Carrot Cookbook. R.C. Bateman
Ward Ritchie Press, Pasadena, CA, 1976)
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2 c finely diced, unpeeled zucchini (I just grate it, let it drain a bit)
1/2 c finely chopped parsely
1/2 c freshly grated Parmesan
1 clove minced garlic
1/4 c olive oil
3 eggs, beaten
salt, pepper
3/4 c packaged biscuit mix
Mix together zucchini, parsely, cheese, garlic, and olive oil. Stir in eggs and season w/salt & pepper. Blend in biscuit mix until smooth. Spread in greased 8-1/2" round or 9" square dish. Bake 350 deg. 35-40 min. Cut in wedges or squares.
Variation: Cocktail Zucchini Sticks. Double recipe and season w/chile powder or 4 T diced seeded canned green chiles. Spread in greased jelly roll pan, bake until browned, 25-30 min. Cut into fingers and serve warm w/drinks.
BROCCOLI PUFF
(Source: General Mills/Betty Crocker Bisquick pamphlet)
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2 pkg (10 oz) frozen chopped broccoli, cooked & drained
(or grated zucchini, uncooked)
1 c Bisquick baking mix
1 c milk
2 eggs
1/2 tsp salt
1 c shredded Cheddar cheese (about 4 oz)
(I think my original passed-down-from-someone-else version for zucchini had basil and garlic too, but this broccoli version doesn't. Something to think about)
Heat oven to 325. Butter 5-1/2 c souffle dish or 1-1/2 quart casserole. Beat baking mix, milk, eggs, and salt w/hand beater until smooth. Stir in vegetable and cheese. Pour into prepared baking dish. Bake until knife inserted halfway between center and edge comes out clean, about 1 hour. Serve immediately.
Variations: you can use other vegetables such as corn or spinach. Peas, I think, would be weird, as would beets!
Updated: April 7, 1996
Comments or questions? Write to me at suemaster@interport.net....
(: remove "master" from the address)
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