more to love

As y’all probably, definitely, maybe know by now, I’m the type of bitch who likes to make southern-isms to almost any recipe I find – I can’t help it, OKAY? I just like to make things mine and sometimes, you know by adding / editing / leaving something out, that its gonna taste way better anyway.

Not the case with this recipe! I mean, duh I respect that it’s a Deane family recipe, but it always turns out tasting SO good.

The flavors seem so unassuming for a brunch dish and its perfectly seasoned so I’m like, to hell with it! & I’ve left it just the way Evelyn has written it because it’s perfect! Maybe I’m turning over a new leaf?...nah. fuck that. Just this once.

PS — peep the cute wedding photo of Chris’ momma & daddy! Evelyn added family photos when she  made this cookbook — SO SWEET.

Instructions

(Evelyn’s) INSTRUCTIONS

“Mix all ingredients, put into greased 9 x 13 pan. Bake at 375 for 30 minutes.  Cut into squares. Reheats well.”

Y’all. Those are verbatim, the instructions my mother-in-law wrote for this recipe in her family cookbook. I died. I’m like, well shit. I, too, enjoy things straight to the damn point.

I also wrote her ingredients verbatim because – hey, as I stated above – this isn’t my recipe & I’m giving it the respect it deserves. But I will also translate these sometimes-vague instructions because the first time Chris made this for me & I spied the recipe, I was literally like, “what the fuck?”

But, like….I have questions? What about the 1 cup of mozzarella cheese that says “halved”? Is there an order of operations for mixing this together? How do I “thinly slice” zucchini without wasting my whole life? Will grating an onion make me wish I was never born? THOSE KINDS OF QUESTIONS.

Don’t worry, I’m here to break it down for ya. Its still a very simple dish & very delicious – just giving it the finessing it deserves.

(Megan’s) INSTRUCTIONS

Use a chopper for your zucchini & your onion – I’d use a sweet Vidalia onion for this recipe as well. If you prefer fresh garlic over garlic powder, throw your clove of garlic into the chopper along with the zucchini & onion. I don’t understand the point of “grating” an onion whatsoever, because I can already feel my eyeballs burning in hell – but if you feel so inclined, then go for it.

The “halved” cup of mozzarella cheese means, ½ goes into the mix & ½ goes on top of the zucchini squares for the last 10 minutes of baking to melt to perfection.

The order of operations we use is : chop the veggies, measure the Bisquick, add the spices, beat the eggs, add the cheese, mix all together, throw in the pan.

The baking time may also vary, I hate to say. I realize all ovens are different, but our zucchini squares seem to take a different amount of time, every-damn-time. I personally believe it’s the amount of water that a zucchini holds, so maybe squeeze the chopped zucchini into a dishtowel if you feel they are too wet before mixing them into your batter. We have never had to do that, but wewatch them closely &  even out our cooking time to make sure they are perfect no matter what!

Set your timer for the original 30 minutes listed in the instructions – your zucchini squares WILL brown on the top because of the Bisquick mixed in – they will never smell burnt, but you definitely want the texture to be fluffy & tender. The batter should not jiggle whatsoever, but still look soft & pillowy when you remove them from the oven. Just watch them carefully & adjust your time by a few minutes or so until you have figured out what works best! Still sprinkle your other ½ cup of mozzarella cheese on top for the last 10 minutes of your timer, whatever you have adjusted it to be! Other than that, the science is not hard.