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This is one of those old recipes that always says picnic to me. It's very forgiving, so if you have a huge zucchini, scoop out the seeds and use it all, even if it gives you 4-5 cups. The finished dish just won't be as firm. Good as a main dish for lunch, as a side at a covered dish or BBQ.

Zucchini Bake

350 degree oven
9 by 13 pan, greased
25-30 minutes

4 slightly beaten eggs
1/2 cup vegetable oil
1 clove garlic, crushed (or more to taste)
1 tsp salt
black pepper to taste
1/2 tsp dried oregano
2 Tblsp minced parsley
1/2 cup finely chopped onion (or more to taste)
1/2 cup grated Parmesan cheese
1 cup Bisquick
3 cups thinly sliced zucchini, peeled and seeded if desired (use the half moon side of a 4-sided grater)

Mix eggs and oil and spices. Stir in onion and Parm. Stir in Bisquick. Toss in zucchini to coat. Spread in greased pan. Bake. Cut in small squares for finger food if using 3 cups of zucchini. Cut in larger squares for serving as a side, or if you used more than 3 cups of zucchini.

And don't forget zuccanoes (zucchini canoes ala Molly Katzan --Moosewood Cookbook, I think). You can probably find a recipe on-line, but it's just individual-sized zucchinis with top third sliced off, scooped out, pulp chopped and sauteed with onion, garlic and herbs of your choice, mixed with bread of your choice (soft, fresh crumbs or prepared Pep Farm stuffing), shredded mozzarella cheese, spooned back into hollow zucchini shells, bake until filling is browned and zuke is tender. I often add a drained and rinsed can of beans to the mixture as well (black, chick peas, whatever you have ) and maybe up the cheese a bit so it's nice and gooey. You can use one very large zuke and cut it up, but one individual per person is much more fun.

My girlfriend gave me a cutting when she pruned her monster four or five years ago, and while it has grown a foot per year I've never gotten one fruit. It's totally the umbrella monster that Pointy describes! I've been trying to find out if I can severely cut it back and not kill it. I love the shape of the leaves and would just like a bushier plant if I can't have figs. I've read that you only get fruit on the last year's new growth, but I figure I've given it ample time. It's in a 14" pot, gets good sun, fertilized, watered frequently, dragged indoors in the winter. I know this is a bit off topic, but can anyone steer me in the right direction for advice? Thanks, all.

If anyone has a problem using Bisquick, read no further. Otherwise, this recipe says picnic food to me. It's also good as lunch on it own with fresh tomatoes, or as a potluck dish.

Zucchini Bake

350 degree oven
25-30 minutes
9X13 greased pan

3 cups thinly sliced zucchini (half moon on a box grated)
4 slightly beaten eggs
1 clove garlic, crushed
1 tsp salt
pepper to taste
1/2 tsp dried oregano
2 Tblsp chopped parsley
1/2 cup onion, chopped fine
1/2 cup grated Parmesan
1 cup Bisquick

Toss all together. Bake in greased 9X13. Cut in squares. Best served hot and puffy out of the oven, but good at room temp, even if it gets a little flat.

This recipe is very forgiving. I've used up to 5 cups of zucchini, sometimes peeled, usually seeded, and sometimes grated on the large hole side of the box grater. You can add more onion, cheese, seasonings. The more zucchini you add, the less it holds together because the batter has to stretch. But that's not necessarily a bad thing.

Probably because it's given all its flavor to the broth, just like the vegetables have. Take a bite of a carrot or celery piece, and you'll find them very tasteless. That's why a lot of people save chicken carcasses in the freezer until they have enough for a batch of broth because they don't want to waste the meat. But you get much richer flavor if you use roasted meat along with bones.

So you need to strain your broth and start with fresh veggies and meat for your soup. This is a good time to defat it too.

If you really don't want to waste the chicken, you can grind it up, mix it with highly flavored stuffing, and make croquettes. Or make a curry. You wouldn't serve it to company, but there's nothing wrong with being frugal and eating it yourself!

Here's a link to "A to Z bread" which is a basic quick bread and you pick combinations of add-ins based on what you like and what you have on hand.
The recipe makes two loaves, but I don't know why you couldn't halve it and halve the add-ins as well.

http://www.recipesource.com/baked-goods/breads/machine/05/rec0535.html

Certainly, Google A to Z bread for variations.

Thanks to all of you! I had never thought of baked zucchini except for halved and stuffed. Shows how we get in ruts. As another zucchini arrived when I took the trash out this morning ;-) and it is a cool day, I will get baking.

I've been meaning to try a version of this for ages, sounds delicious:

Zucchini "Pasta":
http://www.nytimes.com/2008/08/23/health/22recipehealth.html?_r=1&scp=1&sq=zucchini&st=cse&oref=slogin

I make a version of tomato & zucchini gratin. I slice my zucchini & tomatos about 1/4 inch thick. Arrange them in a pie pan. Drizzle olive oil over top then sprinkle sea salt and pepper. Then top with freshly grated parmesan cheese (lots of cheese). Drizzle a little more oil. Then bake till golden.....so yummy......

^Just to add a note of agreement to the no-cream proponents--the ATK recipe and its many Internet versions calls for melted butter rather than room temperature, to give added density and have even less air in the mix. Makes the cookie more chewy--that's why lots of brownies and blondies have melted rather than room temperature blondies.

I can also vouch for meechiko's method. The texture of cookies made like this is absolute perfection.