Pat Putney, the Record-Eagle photo technician, said this recipe is "comfort food" in her family. It was in the 1992 Country Cookbook, published by the Elberta United Methodist Ladies and Friends and was contributed by Faye Wildie.
Zucchini Bake
4 c. chopped young zucchini, seeds removed
1 onion, chopped
1 large tomato, diced
1/4 c. green pepper, chopped
1 c. grated Cheddar cheese
1 c. Bisquick
1 t. salt
1 t. oregano (Putney also adds fresh dill and fresh parsley)
1/2 c. oil
3 eggs
Black pepper, to taste
Combine zucchini, onion, tomato, green pepper, cheese, Bisquick, salt, herbs and pepper and mix thoroughly. Beat together oil and eggs and add to zucchini mixture. Mix together and place in a greased casserole dish. Bake, uncovered, at 350 degrees for 50 to 60 minutes.
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