Savory Zucchini Bread

This recipe falls somewhere between a quick bread and a veggie casserole. Bisquick forms the base, giving it a fluffy, dressing-like texture. It has tons of fresh zucchini, a healthy dose of parm, and a can of Rotel tomatoes to spice it up. It's perfect on its own or as a side dish to serve with chicken or fish, like my Herb-Crusted Salmon. It's great to bring to potlucks because it tastes good with everything, and can be served warm or room temperature.

Savory Zucchini Bread
1 1/2 cup biscuit mix (I like to use Bisquick Heart Smart mix)
1/4 t salt 
1/4 t garlic powder
1/4 t dried oregano
1/4 t dried basil
1/4 t black pepper
1/2 cup grated Parmesan cheese
1 can Rotel tomatoes, undrained (could substitute another type of diced canned tomatoe if you prefer)
2 eggs, lightly beaten
2 lbs zucchini, thinly sliced
additional Parmesan cheese for sprinkling on top

Combine all dry ingredients in a large bowl; mix well. Then add wet ingredients and mix. (Mix will not be uniform since it will have chunks of zucchini in it. At this point you may worry that there is not enough moisture in the recipe. It's fine. I promise. As it cooks, the zucchini will release the perfect amount of moisture to cook the Bisquick properly.) Spray a 13 x 9-inch baking dish with nonstick spray, pour mixture in, and smooth the top with a spoon. Sprinkle a little extra parm on top. Bake at 400° for about 40 minutes, or until lightly browned. Cut into squares and serve. Lasts in the fridge for several days and gets even better the longer it sits!