Zucchini Parmesan Bread
Recipe courtesy of Ronnie W., Brookpark, Ohio
Here is a good way to use some of that zucchini that you have growing in your garden. A different twist on zucchini bread, this Dutch oven recipe is good for home or camp cooking.
Ingredients:
3 cups zucchini sliced thin and quartered
1 cup of your favorite biscuit mix
½ cup chopped onion
½ cup grated Parmesan cheese
½ cup shredded Parmesan cheese
2 Tbls. parsley
½ tsp. salt
½ tsp. pepper
½ tsp. Oregano
½ tsp. garlic powder
½ cup olive oil
4 eggs
Directions:
Mix all ingredients together in a large bowl. Pour into a 12" oiled Dutch oven. Bake at 350° for 45-50 minutes until brown and firm. Sprinkle with ½ cup shredded Parmesan cheese when done. For outdoor cooking, use 24 charcoal briquettes. Place 15 coals on top of and 9 beneath your Dutch oven
You can use a Gluten Free Biscuit mix but add ¼ cup of water to the above mixture.
Serves 6 to 8
