Baked Zucchini Squares with Recipe on Muffin Tin Monday

Happy 4th of July!  I've been really busy and didn't have time to do a July 4th tin, so here's one we did a week ago with some of our garden surplus.  

You know I'm trying to find all sorts of ways to use up the abundance of zucchini in my garden.  I love zucchini though, so I don't really get tired of it.

 Pierce had some sauteed chard (from our beets), cheese, baked zucchini squares, and some cranberry sauce (that I made last November and took out of the deep freezer to eat and make room for new things).

Here's the recipe for Baked Zucchini Squares, from Taste of Home.  
1 cup biscuit mix
1/2 cup grated parmesan cheese
1 tbsp. minced fresh parsley
1 1/2 tsp. dried oregano
1 1/2 tsp dried basil
1/2 tsp salt
4 eggs
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced

In a bowl, combine the biscuit mix, parmesan, parsley, oregano, basil and salt.  Combine eggs, oil and onion; stir into dry ingredients until just combined.  Stir in zucchini.  transfer to a greased 13x9 inch baking dish.  Bake at 350* for 30-35 minutes or until golden brown and set.  Cut into squares.

This post is linked with Muffin Tin Mom.