Summer Squash Torta

What do you do with those really big zucchini that you forget in the garden?   A friend of mine passed along this recipe which is really good.

5 eggs

½ cup chopped onion

1 glove of garlic, minced

1/3 cup chopped parsley

1tsp marjoram

½ tsp dried thyme

¾ grated parmesan cheese

½ cup oil

5 cups of grated zucchini or summer squash

Salt and pepper

1 cup Bisquick

Peel skin of zucchini, peel skin, if desired then remove tem and trim blossom end, slice lengthwise in quarters and discard any large seeds, the grate the rest.  Place squash in a colander and allow to drain for no less than an hour or overnight in the refrigerator to get as much of the moisture out of the squash as possible before adding to other ingredients.

In a large board, beat eggs.  Add the rest of ingredients, blend well and pour into a 9x13 buttered casserole.  Can be made ahead and refrigerated, but don’t add Bisquick until right before you are going to bake it.

Sprinkle the top with 1/2 grated parmesan cheese and paprika

Bake at 350 for approximately 50 minutes, or until golden brown and firm to the touch.

Serves 10-12.